Summer is prime mango season here in South Florida, and I never fail to enjoy every second of it. There are many things we aren't able to grow here during the summer months (like pretty much everything, except tropical fruit and herbs), and I so envy the summer farmer's market hauls of those of you living elsewhere, but picking mangos from the tree in my backyard is the perfect reminder of how lucky we really are.
I wholeheartedly believe in eating not only in accordance with the seasons, but also in eating as locally as possible. It's always been a belief of mine that what grows naturally and abundantly in a region is designed to best fuel those living within that particular environment. Sweet, water- and fiber-rich, and vitamin-abundant mangos are the perfect antidote to our brutally hot Florida summers. I swear, I can feel my little cells thanking me with every juicy, drippy bite.
Admittedly, I consume the majority of my mango haul either as is (maybe with a squeeze of lime) or blended up in a smoothie. But in the name of creativity - and truthfully, how to sneak mangos in for dinner - I stumbled upon this pairing that feels balanced and delicious in every way. It's sweet yet peppery and light but earthy. Aside from a few peak-of-season Florida mangos, the star of this recipe is Big Heart Tea's coveted Sunshine Dust - a fiery blend of stone ground turmeric, ginger, lemongrass, and peppercorn. The golden, sunshine-flecked dust is just the tempering the mangos need to create a truly delicious, savory dish.
In true summer food fashion, this recipe requires no-fuss, is best served at room temperature, and somehow tastes even better as leftovers the following day. Wishing you all a beautiful, blissful, delicious, and sunshine-filled last few weeks of summer, from my corner of the Universe to yours!
SUNSHINE-DUSTED MANGO QUINOA SALAD
- 1.5 cups cooked quinoa, cooled
- 1 cup mango, diced (about 1 large mango)
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1.5 tsp Big Heart Tea's Sunshine Dust
- 5 tbsp high-quality extra virgin olive oil
- 1 tbsp shallot, finely chopped
- 1 tsp raw honey
- 1 tbsp tahini
- Pinch of salt
- Pinch of red pepper flakes
Preparation: Combine all dressing ingredients in a small bowl, whisking until smooth and well-combined. In a separate and larger bowl, toss quinoa with mango, red onion, and dressing. Finish with a sprinkling of cilantro.
I love seeing what you create and getting your feedback on recipes! Leave any questions + comments below, and be sure to follow along on Instagram and tag your photos with #SOLFULhealth so I can see. xx