Tag: mango

Crispy Plantains Over Black Beans, Mango and Red Onion

Crispy Plantains ff

I have shared quite a few plantain recipes here on Fresh and Fit. From veggie burgers to tacos, plantains are a very versatile fruit that can be combined with sweet, savory or salty flavors. Todays recipe is a straight forward side dish that is comforting and hearty enough for fall, but with the tropical flavors of mango, lime and of course, plantains. The crispy outside with a soft inside make this recipe perfect for meatless mondays and hearty enough to stand on its own as a vegan entree. It would also pair nicely with steak, chicken and fish entrees.

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Crispy Plantains Over Black Beans, Mango and Red Onion

Crispy Plantains Over Black Beans, Mango and Red Onion

Ingredients

  • 1 ripe plantain, sliced into 1 inch pieces
  • 1 mango, diced
  • 1/4 c red onion, minced
  • 1 can black beans, drained
  • 1 handful cilantro, chopped
  • Juice of 1 lime
  • 2 tbsp coconut oil
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • Sea salt to taste

Instructions

  1. Toss plantain slices in cumin and chili powder.
  2. Heat olive oil in a medium skillet. Place plantain slices in skillet and cook 4-5 minutes each side. Season with sea salt.
  3. On a serving plate, spread out black beans, top with plantain slices, diced mango, chopped cilantro and squeezed lime.
http://freshandfit.org/crispy-plantains-over-black-beans-mango-and-red-onion/

Sweet Tea and Mango Cream Popsicles

sweet tea and mango cream pops

It’s National Popsicle Week! That is just a good excuse for me to bring you these healthy and refreshing popsicle recipes. The first pop is the summer staple, Sweet Tea. Antioxidant rich black tea, fresh lemon slices and a hint of organic honey flavor these refreshing popsicles. Next up are the Mango Cream Popsicles; fresh, naturally sweet mango and creamy almond milk make a tropical combination perfect for summertime. Get your sweat on and cool off with either one of these delicious frozen treats.

Sweet Tea and Mango Cream Popsicles

 

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Sweet Tea and Mango Cream Popsicles

Yield: 2 of each popsicle

Sweet Tea and Mango Cream Popsicles

Ingredients

  • For Sweet Tea Pops
  • 1 c boiling water
  • 1 black tea bag
  • 1 thinly sliced piece of lemon, quartered
  • 2 tbsp organic honey
  • For Mango Cream Pops
  • 2/3 c ripe diced mango, divided
  • 1/2 c unsweetened almond milk

Instructions

  1. For sweet tea pops, steep tea bag for 5 minutes, stir in honey. Pour into Popsicle molds and drop in two lemon quarters in each mold.
  2. For mango pops, in a blender add 1/2 of the diced mango and almond milk. Blend until smooth. Stir in the rest of the diced mango and pour into Popsicle molds.
  3. Freeze 1 hour. Add Popsicle sticks and freeze two hours longer. Run under luke warm water and gently remove from molds.
http://freshandfit.org/sweet-tea-and-mango-cream-popsicles/

Tropical Corn Salad with Honey Jalapeño Dressing

Tropical Corn Salad Recipe Fresh and Fit

 

This tropical corn salad is delicious all on it’s own or as a topping on your BBQ favorites; use it as a relish on burgers and hot dogs or as a salsa on tacos and tortilla chips. Fresh mango and sweet n’ spicy honey jalapeño dressing make this a tropical dish perfect for the summertime.

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Tropical Corn Salad with Honey Jalapeño Dressing

Yield: 4 servings

Serving Size: 1 cup

Tropical Corn Salad with Honey Jalapeño Dressing

Ingredients

  • 3 ears of corn
  • 1 c mango,diced
  • 1/2 c red onion, finely diced
  • 1 c grape tomatoes, halved
  • Juice of 2 limes
  • 3 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp minced jalapeño
  • 1/2 tsp minced garlic
  • 1 handful cilantro, finely chopped
  • Salt and pepper to taste

Instructions

  1. Soak corn in water for ten minutes. Cook corn on grill in husks at 400 degrees for 20 minutes. Remove husks and lightly char corn on grill for 5 more minutes.
  2. Allow corn to cool slightly, then slice kernels off cobb.
  3. Add mango, red onion, tomato and corn to a medium bowl.
  4. In a small pan, lightly sauté jalapeño and garlic until slightly charred and tender. Allow to cool.
  5. Whisk together lime juice, remaining olive oil, honey, and jalapeño/garlic mixture.
  6. Pour dressing over corn salad. Chill until serving. Season with salt and pepper to taste. Garnish with chopped cilantro.
http://freshandfit.org/tropical-corn-salad-with-honey-jalapeno-dressing/

Plantain, Black Bean and Grilled Corn Tacos

Plantain Black bean and grilled corn tacos freshandfit

If you love latin flavors, today’s recipe is going to be a hit in your house.  These plantain, black bean and grilled corn tacos have flavors ranging from sweet and tangy to smokey and spicy. Even those who are used to carnivore forward tacos won’t miss the meat in these tacos. This isn’t a complex recipe but feels very exotic and fancy for a taco. Best of all, this plant based taco is full of great nutrition. The natural flavors marry so well that you don’t need a ton of ext a seasoning or sauces.

 

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Plantain, Black Bean and Grilled Corn Tacos

Yield: 6-8 tacos

Ingredients

  • 6-8 corn tortillas
  • 1 plantain, sliced into 1/2 inch slices
  • 1 ear of corn
  • 1 can black beans , drained
  • 1/2 c red onion, diced
  • 1 c mango, diced
  • Juice of 2 limes
  • 2 tbsp olive oil
  • 1 tbsp cumin
  • 1/2 tsp chili powder
  • Pinch of cayenne powder
  • 1 handful cilantro, chopped

Instructions

  1. Preheat grill to 400.
  2. Boil a medium sized pot full of water. Add ear of corn (without husk) boil ten minutes. Move corn to grill. Lightly grill the corn until lightly charred turning every 5 minutes.
  3. Slice kernels off corn into bowl.
  4. In a separate small bowl, toss plantain slices in cumin, chili powder and cayenne.
  5. Heat olive oil in a pan over medium heat. Add plantains, cook 5 minutes each side.
  6. Assemble plantains, corn, black beans, red onion, and mango on tacos.
  7. Top with fresh lime juice and cilantro.
http://freshandfit.org/plantain-black-bean-and-grilled-corn-tacos/