mango Archives | GFF Magazine

Tropical Turmeric Smoothie Recipe

Erika — Tue, 02 Jan 2024 21:24:57 +0000

Pineapple and mango inject lively island flavor into this sexy-healthy turmeric smoothie recipe, while turmeric lends anti-inflammatory perks. For the best results, use very ripe fruit.

Tropical Turmeric Smoothie

Servings

Author Niki Ford

Ingredients

1-1/2 cups packed baby spinach leaves
1-1/2 cups coconut water, chilled
1/2 teaspoon turmeric
1/2 Granny Smith apple, seeded, stemmed, and chopped
1 banana
1/2 cup frozen mango cubes
1 cup frozen pineapple cubes
1 tablespoon lemon juice

Instructions

Blend the spinach and coconut water together until smooth. Add the turmeric, apple, banana, mango, pineapple, and lemon juice. Blend on high speed until completely smooth, about 1 minute.

Photography Paul Sirsalee

Blueberry Mango Smoothie

Erika — Fri, 12 Apr 2019 19:10:46 +0000

Ripe berries get a kiss of tropical flavor in this beautiful blueberry mango smoothie recipe. Make this blueberry mango smoothie for breakfast, as a snack, or into popsicles by pouring it into ice-pop molds. Regardless, it’s all good.

Blueberry Mango Smoothie

Servings

Author Beth Manos Brickey

Ingredients

1/2 banana
1 cup frozen blueberries
1 cup frozen mango chunks
1/2 cup yogurt
1 tablespoon honey
1-1/2 teaspoons lime juice

Instructions

Combine all of the ingredients plus 1/2 cup water in a blender and process until smooth and creamy. Enjoy immediately.

Photography Beth Manos Brickey

Gluten-Free Seared Honey-Chili Ahi Tuna Salad with Oriental Dressing, Avocado, and Mango Recipe

Erika — Fri, 22 Dec 2017 02:47:24 +0000

Seared Honey-Chili Ahi Tuna Salad with Oriental Dressing, Avocado, and Mango

A quick sear of good-quality tuna steak and a coating of honey and chili powder results in ahi with mild, “blackened” flavors that mimics the tasty poolside dish we enjoyed at Cancun's Marriott Cancun Resort. (They coat their tuna with a vibrant-colored chili candy powder called Miguelito chamoy powder.) Add a lettuce, avocado, mango, and tangy-sweet ginger dressing, and you’ve got one heck of a fast and fancy lunch or dinner! BTW, you can use gluten-free store-bought oriental dressing, if desired.

Servings people

Ingredients

For the Dressing:

1/3 cup vegetable oil
1 tablespoon peeled and finely grated fresh ginger
1 teaspoon toasted sesame oil
2 teaspoons honey
1 tablespoon white vinegar
1 tablespoon toasted sesame seeds optional
2 teaspoons tamari

For the tuna:

1 tablespoon olive oil
1 1/2 pound sashimi-grade ahi tuna skinless steak, cut into 2 pieces
Kosher salt and freshly ground pepper
1 tablespoon honey
1 tablespoon chili powder

For the Salad:

1 head butter lettuce or 4 cups mixed lettuces of choice
1 ripe but firm avocado
1/2 mango peeled and sliced
1/2 cup shredded carrot

Instructions

Combine all the dressing ingredients in a bowl and whisk to combine. Set aside.
Make the tuna: Place a skillet over medium-high heat, add 1 tablespoon olive oil, and heat until hot but not smoking. Generously season the tuna with salt and pepper, then sear the tuna in the oil for 1 minute per side. Remove from the heat and let cool.
Place the remaining 1 tablespoon honey on one small, rimmed plate and the chili powder in another. Gently dip the tuna pieces with the honey, then dredge them in the chili powder. Season generously with salt, slice each tuna into strips using a very sharp knife.
Divide the tuna among 2 dinner plates. Divide the lettuce between the two plates, arranging it next to the tuna. Top with the avocado, mango, and shredded carrot and serve with the dressing.