Power Breakfast or Simple Snack – Mango a la Mexicana

  Raw Vegan Super Snack

I generally start my mornings with a Green Smoothie so that I can flood my body with very easy-to-digest blended greens and antioxidant-rich fruits and berries.  By mid-morning I am ready for a small snack or breakfast.  This is one of my favorites as it’s easy, flavorful, low calorie and surprisingly filling.

During my teens and twenties I spent a lot of time in Mexico where I began my love affair with mangoes.  We would go to the market and buy a bag and I would polish them off at the rate of at least one per day.  At the perimeters of the open markets you would always see vendors selling them on a stick, with lime juice squeezed on top and sprinkled with lots of chili powder.  At this point in my life I didn’t find that combination of sweet, tart and spicy particularly appealing.

Maybe age brings a sophistication to the palate; While I still love to snack on them “plain” I have come to love the combination.  They are a bit too stringy and juicy to enjoy on a stick so I chop the mango into a bowl and add celery, which, in addition to intensifying the hydration and nutrition, it also slows down the absorption of this very sweet fruit.  Slower absorption means that it does not spike insulin levels.

Mangoes are very high in Vitamins A and C.  They also contain 25 carotenoids that strenghten your immune system.  Excellent sources of fiber, they are also good for reducing cholesterol.  They are also reputed to be good for the eyes and skin.  Some people use the leftover skin to rub over their face to minimize pores and eliminate pimples.

Step 1 – Cutting the Mango

Check out this handy visual for cutting a mango perfectly.  Using a knife or spoon, scoop directly into the bowl.

Step 2 — Slice 1-2 stalks of celery

I’d strongly recommend buying organic celery as it has been listed as one of the Dirty Dozen (most chemical pesticides for conventionally grown)

Step 3 — Squeeze juice from 1/2 to full lime, lemon or orange

I usually use a lime, which are all you find in Mexico – in fact they are called “green lemons” there (limon verde).  The other day I made with with the juice from a blood orange.  Tasted sweeter and awesome.

Step 4 — Sprinkle chili powder

If you don’t like chili try cayenne pepper.  If you prefer not spicy, try some paprika.

Enjoy!

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