May 3, 2015 – Holly's Gluten Free Home

Mango Mint Salad! get your summer on!

I’m allergic to mango. I have the most beautiful, fertile, productive mango tree in my front yard. Mangos hang over the sidewalk and fall over the cars. They are delicious, big, sweet and juicy and I have no idea of the name of the variety. In the summer, I give away mangos by the bag full, make mango bread, mango ice cream, mango salsa, mango margaritas and chop and freeze bags full of mango for friends. I can’t eat it, but these do not go to waste!

Its the first weekend of May, and after a nasty storm, the yard was littered with mangos, and suprisingly, they are ripe! The kids have polished off a few, but tonight I’m making them their favorite dinner… Tacos… And also, a side of Mango Mint Salad!

You need:

Juice from 1 lime

2 mangos, chopped

1 t red onion chopped in fine slices

2T mint, chopped

To chop a mango- quarter the peel, pull back the peel one quarter at a time, if it’s not ripe enough, use a sharp knife to peel it. Once the peel is off, cut from top to bottom just in front and in back of pit, then each side, chop fruit.

Tree to Table! How’s that for trendy?

quarter, peel, chop….

it almost turned into a mojito…

Mix it all together, double, triple or quintuple the recipe as needed and enjoy! This salad was gone before I blinked!

Have a great night!

❤️

Long week? Well Relax! Put some easy, yummy waffles on the table with fruit & cheese grits and brunch is ready! These waffles taste as good as they smell….and they smell like a combination of a fresh spring morning & cooking in my mom’s kitchen at Christmas….yep..that good!

Step 1. Get coffee…rinse & repeat until eyes open (it took 3 cappuccinos for me…but now I’m good!)

Step 2. Grits- boil 2 cups water ( or half water, half milk), once boiling, whisk in 1/2 cup grits with dash salt. Cover and turn heat to simmer, once thick, add handful of your fav cheese … Or whatever you have on hand. Woohoo! Done!

Step 3. Waffles