Mindful Eating Programs and Training

Mindful Eating Programs and Training

Mango and Blueberry Fruit Salad

by Chef Owen May and Dr. Michelle May

We happened to have three mangos and fresh blueberries in the refrigerator – perfect for an easy healthy recipe I had seen in the “American Profile” newspaper pull-out. (Yes, I obsessively clip recipes from newspapers and magazines!) This fruit salad is simple, delicious, and nutritious – my criteria for a great recipe – so I wanted to share it with you to try too.

Chef Notes

Chef Notes

Ingredients

2 tablespoons of fresh squeezed lime juice
2 tablespoons of brown sugar
Pinch of coarse salt
3 mangos
1-2 cups of blueberries

Directions

  1. Combine lime juice, brown sugar, and salt in a small bowl and stir until sugar dissolves.
  2. Cut mango into chunks. (For an easy way to do this, see Culinary Techniques: How to Cut a Mango from my daughter’s cookbook and blog.)
  3. Toss mango chunks with juice mixture in a large bowl. Cover and refrigerate for 1-2 hours.
  4. Add blueberries just before serving and toss gently.
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