Here I share my favourite vegan recipes that are not only delicious, but they are vibrant, wholesome and designed to nourish you from the inside out with vegan and vegan curious followers.
What a fiesta of a bowl! Pack in all the colours of the rainbow, all the different textures and all the best bits from Mexican and summer food into one joyful bowl. Plus, this delicious lunch or dinner dish can be served as part of a mezze of salads or at a BBQ as a side dish. Guests will love it!
Wandering the fruit and vegetable aisles, I noticed how cheap the mango was at this particular shop (and with no packaging!) and just had to buy it. I’m not usually a tropical fruit person, but when the sun shines and the good vibes are spreading, I do love a juicy mango. I waited patiently for the fruit to ripen – this is important for maximum satisfaction – and then researched a few tricks to cut them open easily, efficiently and without making too much mess.
Make sure the mango is standing in its tallest position and then cut about ¼ inch either side of the midline pit. This will give you two decent slices of mango, now cut the flesh into a gridline pattern without going through the skin. Using a spoon, scoop out the cubes to detach the flesh from the skin. You can then go around the pit on the smaller sides.
Now you’re up to date with Mango Cutting 101, it’s time to make this delicious Mexican Salsa Bowl: filled with creamy avocado, grilled and charred corn, juicy cherry tomatoes, hearty black beans and some fresh coriander. I’ve kept the seasoning simple with garlic powder, cayenne, lime juice and apple cider vinegar… allowing the sweet fruit and savoury vegetables to sing.
I like to serve my Salsa Bowl with Easy Fluffy Flatbread or pitta breads, but it would also be great served over some cooked quinoa or rice.
Mexican Mango Salsa Bowl
1 ripe mango, chopped into chunks
1 avocado, de-stoned and chopped into chunks
18 cherry tomatoes, in ½
1 full size corn on the cob, grilled/charred (or use about 200g tinned)
1 tin black beans, drained and rinsed
1 small handful rocket, chopped
6 sprigs fresh coriander
¼ tsp each garlic powder, cayenne pepper, more to taste
1 tbsp extra virgin olive oil
1 tbsp lime juice
1 tbsp apple cider vinegar
Salt and black pepper
4 tbsp toasted seeds/nuts
To serve: cooked grain, tortillas, flatbread, crackers
Place all the ingredients (apart from the seeds) for the Mexican Mango Salsa in a bowl and stir well. Season to taste and serve straight away with your favourite accompaniment. I love it with some freshly toasted flatbread or pitta bread. This will keep for 2 days in the fridge in an airtight container.
Have you made this Mexican Mango Salsa Bowl? Or perhaps you’ve got some more tips on how to slice a mango? I would love to hear your thoughts, so please share them below and tag me in your fiesta creations. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy.
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