Mangoes

I was in the grocery store today and saw the first signs of fresh mangoes. The Champagne mango, grown in Mexico, has hit the shelves and are a tremendous bargain because they are plentiful and in season.

I like the Champagne mango because it doesn't go bad right away. In fact, I can actually keep them on my counter or in the refrigerator for up to a week.

The typical mango is a good source of vitamins A, C, and E, fiber, and healthy phytonutrients. At about 65 calories for 3-1/2 ounces, it is easy to add to a weight-conscious diet.

Mangoes are eaten raw, used in smoothies, and in a variety of other ways around the world. Mango salsa is a favorite over salmon or other fish.

The mango has one large pit in it and the best way to get to the fruit is to cut the mango in half lengthwise along the pit. Either peel the flesh off and slice the fruit, or cut it into cubes for salsa. Enjoy!

Mango Smoothie (serves 1)

1 mango, peeled and seeded, cut into cubes
1 vanilla or tropical flavored yogurt, no artificial ingredients please!
Crushed ice, enough to chill the smoothie

Puree the ingredients in a blender and enjoy.

270 calories

- Kim Fielding