Mangoberryanaple Smoothie


Recently I have become a smoothie addict.  Maybe “addict” isn’t the best word to use.  How about a smoothie mad scientist?  Yes, that’s much better.

I put all sorts of crazy items into my smoothies.  I’ll add the usual fruits (bananas, oranges, berries, etc.) and vegetables (carrots, spinach) but then once in awhile I will add odds and ends of leftovers into the blender.  Leftover couscous.  Leftover refried beans.  Leftover green beans.  Leftover whatever else I want to get rid of.  I know, it’s weird, but really you can’t taste any of these oddities.  You only taste the sweet fruit.  I do this not only to use up some of my odd ingredients in my fridge, but to add more nutrients to my smoothie as well.  I don’t take vitamins so my smoothies are my main source of nutrition in the morning.

I hold back my smoothie ingredient madness only when I have to serve my smoothies to other people.  This is my favorite “safe” combination to use.  The flavor is awesome and it has just the right amount of thickness too.  Now if only my guests would be more open to experimenting like I am.  Maybe they wont notice if I put this slice of pizza in here… 😉

I would like to note that I use whole strawberries in my smoothies.  This is a personal preference.  Most of the nutrients on a strawberry are in it’s hull (the green stem thing) and when it’s blended in with all sorts of other sweet fruits, you won’t notice a difference in flavor or texture.

Happy drinking!

Mangoberryanaple Smoothie

Rating: 51

Prep Time: 4 minutes

Cook Time: 1 minute

Total Time: 5 minutes

Yields: 1 large smoothie


  • Fruit from 1 mango
  • 1 whole banana
  • 2 strawberries, whole
  • 6 pineapple chunks, frozen preferred
  • Splash of fruit juice (about 1/8 cup or so), I like cranberry but any fruit juice works!


  1. Add all ingredients into a blender. Add a few ice cubes if you are not using frozen pineapple. Blend on low until all ingredients are mixed together. Add another splash of juice if the mixture seems too thick. Blend on high for another 10 seconds or so. Pour into a glass and enjoy!

Image from She Wears Many Hats.  I took pictures of my smoothie (looked just like this but with a pink straw instead), uploaded them, but failed to find where they went on my computer.  They just… disappeared.  Off of my camera too.  Damn photo goblins.  Anywho, thanks SWMH!

Spicy Mango Chicken Stir Fry

Stir fry is one of my all time favorite dishes.  There’s something about crisp, fresh veggies and a quick cooking method that makes me a happy girl.  This stir fry recipe is especially rockin’.  As Mary puts it, “The sweet and spicy combo kicks some major ass while the gooey texture of the fresh mango gives this dish a really great flavor and thickness.”

I whole-heartedly agree.

Fresh mangoes really make this dish.  I absolutely love when mangoes are in season (and on sale!).  I buy boat loads of them, slice and dice them and freeze them to use later on.  Easy peasey and always on hand.

Kudos to Mary Makes Dinner for this recipe idea.

Spicy Mango Chicken Stir Fry

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yields: Serves 4

Spicy Mango Chicken Stir Fry


  • 2 tablespoons cornstarch
  • 1/8 cup soy sauce
  • 1/8 cup white rice vinegar
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 2 chicken breasts, cut into large chunks
  • 2 mangoes, sliced
  • 1 medium onion, finely diced
  • fresh vegetables (I used broccoli, carrots, and pea pods), cleaned and roughly chopped
  • 2 dried red hot chile peppers, halved and seeded (keep the seeds in if you really want some heat!)
  • 1-2 tablespoons yellow Jamaican curry powder
  • black pepper and salt, to taste
  • 2 tablespoons vegetable oil
  • red pepper flakes, optional (for additional heat)


  1. Combine the soy sauce, rice vinegar, and 1 tablespoon of garlic and ginger. Place the chicken in a large ziplock bag and add the corn starch. Toss to coat and add the marinade. Set aside while you prep the veggies
  2. Add 2 tablespoons of vegetable oil to a wok or large frying pan and place over medium-high heat. When the oil is hot, add the chicken and stir fry it until it is cooked. Remove the chicken, along with it's delectable juices, and set aside.
  3. Add the remaining oil to your pan and heat it. Add the onion, remaining garlic and ginger, and hot peppers. When the onions are clear, add the rest of your vegetables. Stir fry for a minute or so and add the mango and curry powder. Continue stir frying until the vegetables are cook yet crisp.
  4. Add the cooked chicken and chicken juice and season with salt, pepper and red pepper flakes to taste. Serve hot over noodles or rice.


If you're not exactly sure how to pick out a sexy mango or how to cut a mango, check this article out.

Fresh Mango Salsa

Nothing says summer to me more than a fresh mango salsa. I could eat this by itself, but I prefer to scoop some onto a nice piece of grilled fish or chicken.  I love this flavor combination.

Unfortunately, this is not something you can make ahead of time. Even after a day the salsa will turn a bit soupy. But if you’re anything like me, you wont have leftovers anyway!

Mix things up by adding 1/3 cup fresh pineapple or diced cucumber to this salsa.  Super fresh and tasty!

Fresh Mango Salsa

Rating: 41

Prep Time: 15 minutes

Yields: Serves 4-6

Fresh Mango Salsa


  • 1 mango, diced
  • 4 ripe roma tomatoes, seeded, juiced and diced
  • 1 avocado, diced
  • 1 jalapeno, seeded and finely chopped
  • 1/4 to 1/3 cup diced red onion
  • Juice from 1 lime
  • Up to 1/4 cup roughly chopped fresh cilantro
  • Salt, pepper and minced garlic, to taste


  1. Combine the mango, tomatoes, avocado, jalapeno, onion and lime juice. Add a couple tablespoons of fresh cilantro and taste test. To me, cilantro gets overpowering very quickly. Add more until you are satisfied with the result. Add salt, pepper, and minced garlic, to taste. Serve immediately and keep chilled.

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