Hello from the Banana Bender (Tracey’s sister from Queensland, Sam). Tracey asked me to write a post as I currently have been cooking, baking and raw food making with mangoes. We have had such a big season this year that I’m picking about 20 a day.
Firstly, I thought I would share a little about myself. I too have a gluten and lactose intolerance. My battle started 25 years ago, when I was diagnosis with coeliac disease however I was told that I was too fat for a true coeliac so said it must be irritable bowel syndrome. Somewhat confused? Yes, I was as well, as this diagnosis did not help my diet or control of my symptoms.
I struggled with my symptoms for years. When my 2nd son was diagnosed as lactose intolerance at 18 months (now Mr 16) I also started living lactose free assist him in normalising this major change to our family. This was something I didn’t do years before. Anyway, years later I started having major health problems which made me rethink my symptoms and read a book about coeliac disease. As I was reading the book it was like a lightning blot hit me, how could I have been so stupid, all the symptoms and newly developed health problems were signs of eating gluten contaminated foods. From that date on I started living a gluten lactose free lifestyle. More recently, I have found that paleo recipes are perfect for my intolerances due to the no grains or dairy. The changes to paleo were easy as I was already quite restricted and for the past 4-5 years I have been 80% paleo and 20% gluten free. Personally I think it’s the best of both worlds for me and my family. I have lost weight and my symptoms have disappeared.
Back to mangoes!
Below are a few recipes that I have been making to use up my oversupply of mango, if unlike us you can’t walk in your backyard to pick your fruit than you will need to pick a large mango from your local shop, make sure that it is firm but slightly soft, it should smell strongly of mango, if it is soft, it’s too ripe and will not last, if it is hard that’s ok, just sit it in a bowl on a bench in warm weather and a few days it will be ready. Not all brands are yellow and orange, a few still have a greenish yellow tint even when ripe depends on the brand. We have one nickname stringy as when it is not ripen its stringy the other is a Bowen, however we also have access to Calypso and Kensington, each one has a different taste.
My family favourite this year is Mango Lime Chicken, which had my family asking for seconds and voicing their disappointed that there wasn’t any, next time, I will double the batch.
- Coconut oil for cooking onion and chicken, I usually just brush a small amount on the pan
- I medium onion diced
- 8 chicken thigh fillets without the bone cut into pieces
- 4 small mangos cheeks (2 large)
- Juice of 2 limes
- 1 teaspoon of cumin
- Salt and pepper to taste
- Cilantro chopped finely (coriander for us Aussies)
- Heat oil in pan
- Add onions cook until clear
- Add diced chickens, cook thoroughly
- Add mango, lime juice, cumin, salt pepper and cilantro
- Mix well
- Serve and enjoy
We had the Mango Lime Chicken as is, however I think it would be lovely with some of Tracey’s Cauli Cori Rice to soak up the juices.
We had this for dinner and the ice cream for dessert, believe me it was not too much mango.
- 3 large OR 6 small fresh mangoes
- 1 can coconut cream
- Puree fresh mango in a blender or processor til smooth
- Add coconut cream and blend til combined (just a few seconds)
- Pour coconut mango mix into a metal bowl and leave it freezer for 45 minutes
- After 45 minutes take the bowl out of the freezer and whisk mixture slightly to break up the ice
- Put bowl of mixture back into the freezer for another 45 minutes then take out and whisk again - repeat this process for 3 hours
- After 3 hours place into a container and put back into freezer so it can continue to freeze
Just to add another dessert, the following recipe is the best raw cheese-like cake I have ever made. You have to give it a go, it’s great to have after a hot day or a spicy meal.
Mr 16 and I like it as is, but Mr Hubby likes it with a dollop of coconut cream. I made this last week in the afternoon and it was ready by dinner time. If you activate your nuts, then you might want to prepare them the night before you make this Frozen Mango Cheesecake.
- 1 cup pecan nuts
- 1 cup almonds
- 1 cup dates
- ⅛ cup of water
- pinch of salt
- ½ teaspoon of vanilla extract
- 1 cup of cashews soaked for at least 2 hours
- ⅛ cup rice malt syrup (I buy PureHarvest from Coles which is organic and gluten free)
- 200ml coconut oil
- ½ of a lime, juiced
- pinch of salt
- 1½ to 2 cups of mango
- Add all ingredients and process in blender until the crust clumps in dough-like
- Press the nut dough into spring form tin, lined with baking paper set in freezer for 1 hour
- Add drained cashews, coconut oil, lime juice, vanilla and process in blender until puree well
- Add mango and rice malt syrup then process until pureed smooth
- Pour filling on to top of nut base and place in freezer for approximately 2-4 hours then serve
- Keeps well in fridge for a week
Hopefully you have enjoyed this post, and enjoy cooking, baking and raw food making the above recipes.
(edited by Tracey)
Postscript…I made both of the above mmmm so good, thanks Sam. I did however add the mango, etc into the pan with the chicken and used the coriander as a topping and it was delicious. I also topped it with a few chilli flakes. Here’s my picture of Mango Lime Chicken: