RSS Feed

Tag Archives: mango

A Warm Weather Welcome

Hey all! So we would like to apologize for our lack of posting over the last couple of days, we’re in final exams currently and had two in two days. We’ll be back posting a little more frequently over the next week until we have another two in a row – and then we’re FREE! šŸ™‚

Anyways, the weather isĀ finallyĀ getting warmer here, and it’s even been sunny for a couple of days – we were inĀ sports bras on the outdoor track on Monday! We were all pretty excited about it, of course until our coach hit us up with 5k of some serious track work… yikes!

None the less, we decided that we needed to celebrate the warm weather with something bright, flavourful and colourful…


Black Bean Mango Salsa!


This stuff is the definition of bright and flavourful! It’s kind of like taking a mini-vacation to somewhere warm and sunny with every bite.


The sweet, juicy mango and the fresh yet slightly citrus-y flavour of the cilantro balance the tangy tomatoes quite well, and the black beans add a heartiness to the salsa that make for a perfect side-dish or snack!


We made some home-made pita-chips to dip in ours (we feel a Simple Sunday post coming on…), but any tortilla chips or crackers would work just fine! šŸ™‚

So we hope that wherever you live, spring is starting to come out of hiding, and if it’s not… eat this salsa and head to mexico for a few bites! šŸ˜‰

Mango andĀ Black beanĀ Salsa


Total time: 10min
Makes: ~2 cups


1 28oz can No Salr Added diced tomatoes, drained
1 mango, peeled and diced
1/3-1/2c. fresh cilantro, roughly chopped
1 c. black beans (drained and rinsed if using canned)
1/2 c. diced white or red onion
2 tbsp lemon or lime juice
2 tbsp honey
1 clove garlic, minced
1/4-1/2 tsp salt
optional – 1Ā jalapeno pepper, seeded and diced


Drain the liquid from your diced tomatoes and add to a medium to large sized bowl.
Chop and peel mango, chop the cilantro and finely dice the onion. Mix into the tomatoes.
If using canned black beans, drain and rinse well. Mix black beans into the mixture.
Combine in a small dish honey, lemon juice, minced garlic, salt and pepper. Pour this mixture over the salsa and stir thoroughly, until even mixed throughout the salsa.
Stir in jalapeno if desired.
Serve immediately with chips or crackers, or store in an airtight container in the fridge.


What foods transport you to your favourite warm and sunny destination? For us, anything with tropical fruits and/or coconut!Ā 


Lessons in Curry

A couple of months back, Linsday from Pinch of YumĀ posted about her favourite lentil recipes, which were all curry (or curry-esque) recipes. WeĀ loveĀ curry and lentils, so we thought that we would give one of her recipes a try. The problem is, we couldn’t decide which of the 6 recipes we wanted to make, so naturally, we made them all!

Every Monday for 6 weeks we made one of her lentil recipes when we got home from practice, a day we dubbed to be “Curry Monday”. Of course, eventually we had made them all, so what were we to do?

Make our own curry, obviously!


We’ve made curry plenty of times before, and they we always good, but we found that there was something missing… they didn’t send us to our foodie happy place, nothing so special that we would write down the recipe so we could make it again. Until now!


So what was it that we did differently? Well, there were a Ā few things, each that made a big difference:

1. Curry Paste – we currently have a jar of yellow (though it looks red to us!) curry paste, and we’re telling you this stuff is curry-making magic! It may seem expensive, but all you need is a small amount to really take your curry to a new level.

2. We added less spices. I know it seems weird –Ā lessĀ spices to a curry dish? But they are supposed to be super-duper spice-filled! We know, that’s what we thought too, but the thing is, curry spices are very strong, and so if you add too many, you just end up with a slightly bitter bowl of curry. Yuck!

3. Added the spices sooner. In the past, we’ve always added the spices much later in the cooking process for fear of the spices losing their flavour. However, while that may be the case with moreĀ delicateĀ herbs, not so much with these spices! This time, we added them right off the bat when we were cooking the onions. Cooking or “toasting” your curry spices doesn’t cook off flavour, but more the bitter compounds and flavours that these spices have in their raw state.


This particular curry also has a special ingredient, one we don’t normally have in the fridge but just happened to be on sale this week.


Mangoes! šŸ™‚

We don’t know if it’s mango season somewhere, but if it is, Ā we are very glad it is.


A full-flavoured, sweet potato and lentil curry with hints of sweetness from the chunks of mango: Dinner time done right!

Sweet Potato and Mango Lentil Curry


Prep time: 10min
Cook time: 30min
Serves: 2-3


1/2 c. green lentils
1 c. water

1 c. sweet potato, cubed

1/2 tbsp coconut (or olive) oil
1/2 c. white onion, chopped
1 clove garlic, minced
1/2 c. bell peppers, chopped
1/2 28oz can of No Salt Added diced tomatoes
1/2 mango, chopped
1 c. spinach
1/3 c. coconut milk
1 tbsp fresh ginger
1/2 tsp garam masala
1/4 tsp EACH curry powder, cumin, turmeric, nutmeg
1/2 tbsp yellow curry paste (optional)
salt and pepper, to taste


Put lentils and water into a pot and bring to a boil. Reduce to a simmer and cook for 25min.
Cook sweet potato in the microwave until soft, about 5 min.
Heat oil over medium heat in a large sauce pan. Add onions, garam masala, curry powder, cumin, turmeric, nutmeg and curry paste, and cook until translucent. Add the ginger, garlic and peppers and cook for another 2-3min. Stir in tomatoes, mango, cooked sweet potato and spinach Ā and cook for another 2-3min, until spinach has wilted.
Turn off the heat and stir in coconut milk and cooked lentils and mix until fully combined.
Add salt and pepper and serve over rice of your choice.


Does anyone else have any tips or tricks for when they make curry?