all things food
This mango sorbet is what summer dreams are made of: intense mango flavor, a touch of lime for acidity, and naturally sweetened with maple syrup. Yes, this simple 3-ingredient combination is truly incredible! Plus, there’s no churning required an…
This mango sorbet is what summer dreams are made of: intense mango flavor, a touch of lime for acidity, and naturally sweetened with maple syrup. Yes, this simple 3-ingredient combination is truly incredible! Plus, there’s no churning required and it’s SO quick and easy to make! Enjoy immediately or freeze for a firmer sorbet. Let us show you how it’s done!
How to Make Mango Sorbet Without an Ice Cream Maker?
3-Ingredient Mango Sorbet (No-Churn!) from Minimalist Baker →
Whether you’re wandering around in a farmers market or passing through a section of the grocery store, odds are you’ve seen the term “stone fruit” tossed around near the peaches and plums. You put your keen mind to the task and gather that the term is …
Whether you’re wandering around in a farmers market or passing through a section of the grocery store, odds are you’ve seen the term “stone fruit” tossed around near the peaches and plums. You put your keen mind to the task and gather that the term is referencing a fruit (great start) with a, well, stone-like pit. Nailed it! But is there more to the concept? What is a stone fruit, exactly?
We’ve already gone over the obvious: Stone fruits are those with pits in the center. Officially, they’re fruits with a fleshy exterior known as the mesocarp (covered with a skin, or exocarp) that encases a stone or pit (the shell of which is a hardened endocarp with a seed inside). Also known as drupes, this category includes peaches, plums, cherries, nectarines, apricots, and pluots.
I love making homemade salsa because it is easy, fresh, SO delicious. This homemade mango salsa is really going to blow your mind. It is one of my very favorite salsa recipes. Using fresh mango, bell pepper, onion, and jalapeño, this salsa is the …
I love making homemade salsa because it is easy, fresh, SO delicious. This homemade mango salsa is really going to blow your mind. It is one of my very favorite salsa recipes. Using fresh mango, bell pepper, onion, and jalapeño, this salsa is the most perfect marriage of spicy and sweet that you’ll keep coming…
The post Easy Mango Salsa appeared first on Two Peas & Their Pod.
Make use of fresh spring and summer produce with this vibrant mango salsa! Sweet mango blends perfectly with spicy jalapeño, zesty onion, and lime juice for a spicy-sweet flavor. Just 8 ingredients, 20 minutes, and 1 bowl required. Let us show you how …
Make use of fresh spring and summer produce with this vibrant mango salsa! Sweet mango blends perfectly with spicy jalapeño, zesty onion, and lime juice for a spicy-sweet flavor. Just 8 ingredients, 20 minutes, and 1 bowl required. Let us show you how it’s done!
Origins of Salsa
Salsa is thought to have originated in Central America from the Incas, Aztecs, and Mayans. It dates as far back as the 1500s, when it was used as a condiment to add flavor and spice.
With warmer weather comes lighter cravings, and this incredibly fresh Pad Thai-inspired salad has been one of our go-to meals this summer.
Vegetables like carrots, cucumber, and cabbage are thinly sliced or “noodled” and tossed in a bright, citrusy pe…
With warmer weather comes lighter cravings, and this incredibly fresh Pad Thai-inspired salad has been one of our go-to meals this summer.
Vegetables like carrots, cucumber, and cabbage are thinly sliced or “noodled” and tossed in a bright, citrusy peanut dressing with a kick thanks to red pepper flake. It’s like summer in a bowl. Let us show you how it’s done!
This 30-minute noodle salad begins with making the sauce, which is inspired by Thai flavors.
Raw Rainbow Veggie Noodle Salad with Peanut Dressing from Minimalist Baker →
When eating out, I’m often unable to enjoy the chai latte and mango lassi on menus because they contain dairy. So it was only a matter of time before I tried my hand at dairy-free versions of each. (Check out our favorite dairy-free chai!)
This 5-ingre…
When eating out, I’m often unable to enjoy the chai latte and mango lassi on menus because they contain dairy. So it was only a matter of time before I tried my hand at dairy-free versions of each. (Check out our favorite dairy-free chai!)
This 5-ingredient lassi smoothie combines frozen ripe mango, creamy coconut milk, tangy coconut yogurt, lime juice, and optional honey (or maple syrup) to sweeten.
I also share which mangoes are best for lassis (in my experience), and how to pick, ripen, and slice mangoes!
Vibrantly colored and boldly flavored, this dragonfruit smoothie bowl recipe is topped with delicious crunchy pistachios, shredded coconut and dried goji berries. Smoothie bowls are a thing of beauty, beautiful to look at, sure, but also satisfying to eat. The crunchy toppings give them a unique texture that’s missing from normal drinkable smoothies (and let’s […]
Vibrantly colored and boldly flavored, this dragonfruit smoothie bowl recipe is topped with delicious crunchy pistachios, shredded coconut and dried goji berries.
Smoothie bowls are a thing of beauty, beautiful to look at, sure, but also satisfying to eat. The crunchy toppings give them a unique texture that’s missing from normal drinkable smoothies (and let’s be honest, the crunch is the best part!)
Melissa’s was far too generous when they sent me fresh dragonfruit for that shrimp taco recipe I posted a few weeks back. I had half a dozen fruits left and needed to something with them quickly before they went bad.
After a bit of thought, I figured I had three options: Smoothies. Sorbet. Or jam.
Ultimately I went with smoothies, or smoothie bowls to be specific, which are thicker fruit smoothies that you eat with a spoon. This particular smoothie bowl is made with pink dragonfruit (for color, mainly—it’s mostly flavorless on its own), mango, raspberries and banana as the main fruit base, with a bit of lime juice and ginger for an extra bright flavor.
Do you like to travel, take road trips, or go on hikes?
If you’re like us and are always in need of a snack but don’t like what most airports and convenience stores have to offer, make your own!
We like to take this trail mix on adventures…
Do you like to travel, take road trips, or go on hikes?
If you’re like us and are always in need of a snack but don’t like what most airports and convenience stores have to offer, make your own!
We like to take this trail mix on adventures and find that it is perfect for fueling us between meals. Plus, it’s made with just 3 ingredients and only requires 20 minutes and 1 pan!
A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butte…
A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. Today, we’re making a spicy-sweet sorbet to beat the heat.
There comes a point in every summer—like, say, right about now—when even ice cream feels too heavy, too creamy, too much. In sweaty times like this, sorbet is at the ready.
Are there any foods you love but find yourself avoiding in your own kitchen due to hassle, mess, or unreliability? Granted, getting your hands dirty is par for the course in the kitchen. But some people would rather avoid the mischief, the mistakes tha…
Are there any foods you love but find yourself avoiding in your own kitchen due to hassle, mess, or unreliability? Granted, getting your hands dirty is par for the course in the kitchen. But some people would rather avoid the mischief, the mistakes that certain ingredients beget.
For me, that food is mangoes. Don’t get me wrong (not even for a second!), I love them. They’re sumptuous and velvety and sweet in a way that makes me feel like a kid again, but I sometimes—sometimes!—find them a bit messy. I have to be prepared when I eat a mango, you know? It's not an apple, for crying out loud. If I'm going to eat a mango, I have to lay down a cloth towel and roll up my sleeves and carve out 10 minutes for the sucker. Mangos require my attention.
