You know those people who are obsessed with avocados? The ones who will order anything on the menu if it has avocado in it or add it to whatever they eat? Well, I am that way with mangos.  There is something so appealing about the tart and sweet flavor that makes me happy and allows me to pretend I am on a tropical island from the first bite until the last.  I have been this way ever since I was a young Army brat stationed in Hawaii with a mango tree in our backyard –mango obsessed.

As it is warming up here at Ft. Hood, I have decided to skip spring and go straight to pretending it’s summer, which for me, includes lots and lots of mangos.  I’ve included three of my favorite mango recipes here, but would love you to introduce me to your favorites with links in the comments below or social media photos (#IDfoodchallenge). If you’re going to be eating a lot of mangos (like me) consider investing in a mango slicer – they’re a lifesaver for the mango obsessed.

Green Tea Mango Smoothie

InDependent Original

This recipe is a great morning pick-me-up or post workout snack.  I love to brew my green tea, and let it cool while I flow through some sun salutations (because there is something about green tea and mangos that screams yoga to me). Trust me, this smoothie is a keeper. So skip your cup of coffee and get to blending!

• 1 mango –chopped (can be frozen)

• ½c. plain yogurt

• 4 oz. green tea –cooled to room temperature

• 3-5 ice cubes

• Optional add-ins: 1 tsp. honey or ½scoop vanilla protein powder

Blend together and enjoy!

Mango Chicken Salad

via Pinch of Yum

Now I have always loved a good chicken salad.  As a person who has always hated lunchmeat, chicken salad has been one of my go to sandwich fillers.  My taste and choices have evolved so that I now eat my chicken salad sans bread but I still love to much down on it for lunch on a warm day.  I love that you can vary the recipe many ways and get a totally different taste. This recipe is one of the best variations that I have tried.  You must try it too!

Slow Cooked Pork with Caribbean Salsa

slightly adapted from Skinny Taste

I love crockpot meals for when I know I am going to have a busy afternoon or for when it’s too hot to turn on the stove in the summer.  This meal is perfect for both occasions! It has a nice summery flavor that’s a little spicy, a little sweet, and a little savory.

Pork:

• 3 lb. boneless pork shoulder, lean, all fat removed

• 6 cloves garlic, crushed

• 2-3 Tbsp. jerk seasoning

• ½tsp. coarse sea salt

• Juice of 1 lime

• ½c. fresh orange juice

Salsa:

• 2 mangos, diced

• 1 avocado, diced

• 2 Tbsp. red onion, diced

• 1 jalapeño, diced (optional)

• 2 Tbsp. red bell pepper, diced (optional)

• 1-2 Tbsp. cilantro, chopped (optional)

• 2-3 Tbsp. fresh lime juice

• Salt and pepper to taste

Using a sharp knife cut slits into the pork and stuff half of the garlic into slits.  Take remaining garlic, jerk seasoning, and sea salt and rub all over pork. Place in a bowl and pour in lime juice and orange juice.  Let sit at least five hours (overnight if possible), turning occasionally to let the meat soak up all of the marinade.

The next morning, put everything in the crockpot and cook on low for nine hours.  After cooked, remove from crockpot and shred using a fork.

For salsa, combine all ingredients.  Keep cool until ready to use.

Top pork with salsa and serve over brown rice.