Strawberry Mango Salsa

Best fruit salsa EVER! The cucumbers give it a nice crunch and the mix of the fruits combined with the cilantro and lime sends it over the edge!

 Ingredients:

1 cucumber, chopped into small cubes
1 mango, peeled, cored and chopped into small cubes
1 lime, juiced
2 Tbs. fresh cilantro, chopped
12 large strawberries, stem removed and chopped

Combine all of the above ingredients together in a large bowl. Ta da! It's done! It is so simple and so fresh!

Mango Banana Bread

I am a huge banana bread fanatic. I love every combination from banana and blueberries, to banana peanut butter, banana and bacon. I just all around love banana. I had a very ripe mango in my fridge and decided to test mango and banana, since the combination usually works well in smoothies together. Holy wah did it turn out fantastic! This is one of the moist banana bread recipes I have ever made. I had to cut into the middle of one just to make sure it wasn't raw, it is that moist!

Ingredients:

2 2/3 c. flour
3/4 tsp. baking soda
1/2 tsp. salt
3/4 c. sugar
4 Tbs. margarine, room temperature
2 eggs
3 bananas, mashed
1 (6 oz.) container Yoplait, Light Very Vanilla
1 mango, peeled, cored and cubed

Preheat the oven to 350 degrees. Lay out 4 non stick mini loaf baking trays. In an electric mixer, combine the margarine and sugar until creamy. Add in the eggs, then mashed banana and yogurt. Slowly add in the dry ingredients until everything is well combined. On low speed, mix in the mango. Pour into the prepared baking trays evenly and spread the top out in an even layer. bake for 35-40 minutes. Let cool on a wire rack before serving or placing in a container for later.

I added some melted white chocolate on top for a sweet addition and to make it more dessert like!

Mango Coconut Pineapple Cupcakes

Ingredients:

1 box sugar free classic yellow cake mix
1 c. mango coconut water
1/3 c. applesauce, natural
3 eggs
24 pineapple chunks, drained

Preheat oven to 350 degrees. Line 24 cupcake tins with paper liners. Whisk the cake mix, coconut water, applesauce and eggs together. Fill the cupcake tins 1/2 way full. Place 1 pineapple, sliced, in the center of each cupcake tin. Pour more of the batter on top of the pineapple so that the cups are 3/4 of the way full. Bake for 20-21 minutes. Cool on a wire rack. I frosted them with homemade diabetic vanilla frosting, that instead of adding milk to, I substituted with pineapple juice so that it tasted like pineapple frosting.

Pork and Mango Sushi

Ingredients:

1 pouch Uncle Ben's Ready Whole Grain Medley, Brown and Wild Rice, cooked according to package
2 Tbs. soy sauce
2 Tbs. honey
2 tsp. Rice vinegar
1 clove garlic, minced
1/2 tsp. ground ginger
1/2 lb. pork tenderloin, thinly sliced into 1/4 inch thick strips
1 Tbs. sesame oil
6 sheets Nori, each cut in half to make 12 rectangles
1 mango, peeled and thinly sliced
Cilantro

In a small bowl, whisk the soy sauce, honey, rice vinegar, garlic and ground ginger together. Set aside. In a large skillet heat the sesame oil on medium heat. Add the sliced pork and cook for about 5 minutes, stirring occasionally. Remove from the heat and add the meat to the bowl of soy sauce mixture. Place a Nori sheet shiny side down. Add about 3 Tbs. of rice on one end of the sheet, about an inch away from the edge. Place two slices of pork, a slice of mango, and a few pieces of cilantro on top. Fold over the sheet on top of the filling and tuck underneath. Start to tightly roll upward until the Nori is seam side down. Repeat for the remaining sheets. ( Makes 12 rolls, 3 WW points per roll.)