I’m eating mangoes by the case these days. The soft and sweet texture makes it a great breakfast food as it’s filling, nourishing and nutritionally rich with vitamins A and C, beta carotene and a good source of fibre. They make a great snack too.
The last case I bought, the mangoes were completely unripe. Watching and waiting for my mangoes to ripen was frustrating since I’m in the routine of having mangoes almost daily. So I turned these green mangoes into a pickle, perfect as a side to an Indian vegetarian meal.
Arvinda’s Madras Masala is the perfect spice blend for this recipe–the flavour is bang-on.
Green Mango Pickles
1 raw green mango, cubed
1/4 cup oil
2 tbsp. Arvinda’s Madras Masala
1/2 tsp. sea salt
1/4 tsp. turmeric powder
Method: Mix all ingredients together in a bowl. Store in an airtight jar. Will keep for up to a month in the refrigerator.
Native to India, mangoes are definitely my guilty ‘food mile’ pleasure. But then again, so are spices. The exotic aromas are intoxicating and are reminiscent of being a tourist in India again.
It’s time again for another morning mango…perhaps this time with a side of some local cherries.
Do you have a guilty ‘food mile’ pleasure?
A teaspoon of: Death Cab For Cutie. Listening to: You Are A Tourist.