Last week, the kids and I attended a cooking class sponsored by the National Mango Board. The class took place at Really Cooking with Robin, a fantastic little cooking school in East Norriton. The focus of the class was to educate families about the health benefits of mangoes while creating fun, delicious recipes with our little ones.
Miller, Maddox and I were thrilled to find mango smoothies and mango salsa waiting for us when we arrived. As we enjoyed our mango-rific snacks, Ashley from the Mango Board began the class with a brief introduction and some helpful (and mind-blowing) tips about mangoes. Turns out, I’ve gone my entire life knowing very little about mangoes. For instance, did you know that there are six different varieties of mangoes, and that they are available year round? I didn’t. I always thought mangoes were seasonal. I also thought the color of a mango was an indication of ripeness. Wrong again. A gentle (and loving) little squeeze is all you need to determine if a mango is ripe or not. The color is
totally irrelevant. I also learned the proper way to cut a mango (never again will I forego a mango because it’s ‘too much work’), and that mangoes can last up to SIX MONTHS in the freezer. How about the fact that mangoes contain 100% of our daily vitamin C and are fat and cholesterol free? Seriously. Mind = blown.
Once Ashley pulled the mango-loving ground out from under me and showed me that I’ve apparently been engaged in mango misnomers my entire life, we began our cooking class. The kids had a blast as we created some fabulous mango-centric recipes – smoothies, quesadillas and frozen mango pops. Miller was very focused on helping me cook as Maddox happily munched on our ingredients. I was thrilled that Miller enjoyed her (five) smoothies so much. I’ve been trying to get her hooked on smoothies for a while to no avail. Apparently mangoes were
the determining factor because that little girl drank a TON of mango smoothies throughout the class. I was also excited to learn how easy it is to make delicious frozen mango pops, which will be a delicious and healthy treat for the kiddos (and mom) this summer. The quesadillas were phenomenal, and Miller and I have already cooked them again for our family since we attended the class.
I’ve always loved mangoes, but my lack of knowledge was working against me. Prior to this class, I thought mangoes were highly seasonal and annoying to cut. Now that I’ve been empowered by accurate information, I’ve been using mangoes every day! From my daily morning smoothie (that I now share with Miller) to mango and chicken stuffed peppers, mangoes are now a regular fixture on my family’s menu.
You can try some of the recipes we learned at our class, too! Visit Mango.org to learn how to make Cinco de Mango Quesadillas, Mango & Banana Smoothies, and Frozen Yogurt-Dipped Mango Pops. I’d also like to share my own recipe with you!
Mommy & Me Mango Smoothie
1/2 cup milk
1/2 cup almond milk
1 tablespoon cooked quinoa
1 tablespoon coconut oil
1 mango, pitted and chopped
1/2 teaspoon cinnamon
1 teaspoon honey
1 tablespoon ground flax seed
1 tablespoon chia seeds
Place ingredients in a blender and mix until desired consistency. Enjoy!