100 Foods: Mangos

While decluttering my bookcase I discovered a hidden gem: Parragon Books’ “100 Best Health Foods.”

This book takes an interesting, in-depth look at 100 amazing foods and discusses their healthy properties. That said, Parragon does not bother to go into any sort of detail as to which seasons the foods are from or where they are from, which is great… as the publisher is in the UK and I am not.

Also the recipes in this book are not necessarily for the busy on-the-go people or they don’t really make the healthy food the stand out in the completed dish.

My plan… I’m going to tackle these 100 health foods relative to their seasonality in my area (some are never seasonable here… but I will follow their seasons in the location in which they are grown) and find simple easy recipes that showcase the foods. Which could be great for amazing foods like plums… but not so great for anchovies…


Mr. Wonderful and Papa spent the whole day on Saturday in the attic preparing it for some insulation… or the insulation… as we had none prior. After working for half the day I showed up with the perfect thing. Cut mango. Mangos are a fruit eaten ripe and raw around here. I don’t even bother cutting off the washed peel. Sometimes people eat the peel, which is high in antioxidants, but that is a rarity around here. I just give the option.

Mangos have a plethora of vitamins and nutrients: Vitamin A, Beta-carotene, Vitamin B6, Folate and high levels of Vitamin C.

While I often slip frozen mangos (that I buy when on sale) into our smoothies, the fresh mangos are always a treat best enjoyed on super hot days after working super hard. Just a few simple chops to remove the pit is all you need.

How do you like your mangos?


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