Gluten Free Mango Squares Recipe
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Over this past weekend, I found myself cutting up 5 mangoes that my in-laws dropped off. Additionally, I will be getting 6 more in my produce box that is set to be delivered on Saturday. Good thing we like mangoes. Eating them fresh, baking or cooking with them…we will eat them all. One of my absolute favorite ways to enjoy mango is to make a mango avocado salsa to top fish. And if I am baking with mangoes, my new favorite recipe is gluten free mango squares, which I am about to share with you.

Gluten Free Mango Dessert

My gluten free mango square recipe is made with a delicious almond crust, topped with a sweet mango filling, baked, and then sprinkled with shredded coconut. It’s basically a tropical version of lemon squares.

And if you are wondering if mangoes are healthy, my answer is a resounding “YES!” I often hear that certain fruits are not “good for you” due to their sugar content. First off, sugar is not “bad” or anything to be feared. Sugar powers our brain, and gives us energy to move. Some people may process sugar a little differently due to medical conditions, and may have to watch how certain foods affect their blood sugar levels, but that can be managed with the help of a doctor, dietitian, and close monitoring.

Gluten Free Mango Squares

Oh and I forgot to mention, my gluten free mango squares also freeze well, just in case you want to make an extra batch to save for later. Simply take them out of the freezer 15-20 minutes before you plan on eating them so they can thaw out a bit.

Gluten Free Mango Squares

Ingredients

Crust

1 1/2 Cups Almond Flour

1/4 Cup All Purpose Gluten Free Flour

1/4 Cup Sugar

6 Tablespoons Cold Butter

1/4 Teaspoon Salt

Filling

1 Cup Pureed Mangoes (1-2 Mangoes)

3 Eggs

1/2 Cup Sugar

2 Tablespoons Lemon Juice

1/2 Cup All Purpose Gluten Free Flour

Pinch of Salt

Unsweetened Shredded Coconut to Sprinkle on Top (Optional)

Directions

Preheat oven to 350 degrees. Line an 8×8 square glass baking dish with parchment paper. Add almond flour, 1/4 cup gluten free baking flour, sugar, and salt to a bowl to make the crust. Mix together. Mash in cubed butter with a fork until mixture is crumbly. Mix together well to form a dough. Press crust dough into bottom of parchment lined pan, can go a little up the sides. Bake in oven for 15 minutes.

Mix remaining ingredients, except for the coconut, until smooth to form the filling. Pour over crust as soon as it comes out of the oven. Bake for 25-30 minutes, or until the filling is set and no longer jiggles. Pop out of the baking dish by pulling up the parchment paper and allow to cool on wire rack for about an hour. Refrigerate another 1-2 hours and sprinkle with shredded coconut if desired. Cut and serve. Return any extras to the refrigerator or freeze.

Gluten Free Mango Squares

Need more mango recipes? Last year I did a mango roundup that includes more than 30 dietitian approved recipes that you can check out here. Or you can go straight to my Avocado Chicken Salad or Coconut Mango Rice.

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Healthier Red Skin Potato Salad
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I originally posted this healthier red skin potato salad recipe all the way back in September of 2016 but wanted to give it a bit of an upgrade. While the recipe remains the same (I just remade it and it was delicious), I wanted to update the post with some new thoughts and pictures.

For me, like chicken salad, potato salad can either be delicious or severely disappointing, no middle ground here. I like a lot of flavor and just the right amount of mayo. Bland potatoes drowning in mayo tends to be what I find in many store bought potato salads, although I tend to be overly critical and easily disappointed with foods.

Since I’m not a fan of store bought potato salad, I have to make my own. But…I hate peeling potatoes. I feel like it is a waste of the limited time that I have. Especially since we are all stuck in the house together due to the quarantine. My main duties now include entertaining a 3 year old all day, and keeping her away from my husband who works at home, and taking care of a newborn. It’s not exactly how I envisioned my maternity leave going, but its much better than many other families are fairing right now, so I will count my blessings. I did end up purchasing a lesson plan from Busy Toddler for my 3 year old so I could have activities planned without having to think too much, and it has been really helpful. I got very tired of hearing her ask me what can she do next….

Anyways, red skin potatoes have a softer peel than regular white potatoes, so its totally cool to keep the skin on. Plus, it adds extra nutrients and I probably should not be peeling potatoes in my sleep deprived state anyways..

Healthier Red Skin Potato Salad

Healthier Red Skin Potato Salad

Serves 6
Ingredients
1.5 lbs Red Potatoes ( I just bought a 3lb bag and used half)
3/4 Cup Mayonnaise
1 Teaspoon Dried Dill
2 Tablespoons Fresh Chopped Chives
1 Teaspoon Dijon mustard
1/4 Cup White Wine Vinegar or Champagne Vinegar
1/4 Teaspoon Ground Black Pepper
1/4 Teaspoon Sea Salt

 

Directions
Chop potatoes into bite size pieces (no need to remove skin) and place in a saucepan with water covering potatoes. Bring to a boil and cook until tender, about 10 min. While potatoes are cooking, mix mayonnaise, dill, chives and mustard in a small mixing bowl and refrigerate. Drain potatoes after they are done cooking and place in a large mixing bowl. Add vinegar, pepper and salt to potatoes, toss to coat. Allow potatoes to cool and then add refrigerated mayonnaise mixture to potatoes. Mix gently and refrigerate until ready to serve. Feel free to add celery or onions if you like a little crunch in your potato salad.
 

If you want more potato recipes, try my Crustless Quiche with Potatoes and Spinach or my Sweet Potato Pasta Salad.

Healthier Red Skin Potato Salad

Need more vegetables in your diet? Then don’t forget to subscribe to my email list to get your free copy of “6 Easy Ways to Add More Veggies to Your Day!”

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Easy gluten free vegan coconut mango rice recipe with ciliantro
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It is getting hot here in South Florida and that means mango season! While I am not one of the lucky ones with a mango tree in my backyard, I do tend to somehow acquire a surplus of mangoes. Fresh mangoes are so delicious on their own, but sometimes it is fun to experiment and add them to different recipes, especially when you happen to have a large supply. My husband makes a great mango-avocado salsa that we like to put on top of mahi, and I have experimented with adding mangoes to baked goods (another mango recipe soon to come). Last year I had fun making some refreshing Coconut Mango Popsicles…I am however, super excited about this coconut mango rice recipe I am going to share with you.

 

 

Before I get to that though, I just want to take a minute to talk about the glorious mango. If you weren’t already aware, there are so many different varieties of mangoes. If you don’t like one kind, that does not mean you don’t like mangoes! When I first moved to Florida, I thought I didn’t like mangoes until I started trying all the different kinds. We even went to a mango festival and got to sample a whole bunch! I discovered that I like the ones that are firm and sweet, but not too sweet. There are some that I find too mushy, and some that I feel taste a little bit like pine trees. That’s a thing….right? Of course I can never remember the names of the different varieties though, I just have to try them and see!

 

Easy gluten free vegan coconut mango rice recipe with ciliantro

 

So other than mangoes being super delicious…. why should you eat them? Mangoes have a ton of nutrients! One of which is beta-carotene, a precursor to Vitamin A, which may help protect against certain cancers and can lower your risk of developing asthma. Fiber and potassium are also present in mangoes, and are both great for heart health. Mangoes also have Vitamin C, Folate, Vitamin B-6, and antioxidants, among a host of other nutrients.

Now onto the recipe! It is seriously so easy. If you can cook a basic batch of rice, you can make this. Basically, I just cooked short grain brown rice in a coconut milk beverage to infuse some flavor, added some mango, fresh cilantro from my herb garden, and a little bit of salt. Super easy, flavorful, colorful, nutrient-full, and delicious!

 

 

Coconut Mango Rice
Serves 4-6

Ingredients
1 Cup Short Grain Brown Rice
2 Cups Coconut Milk Beverage (I used So Delicious)
1/2 Cup Diced Mango
2 Tablespoons Fresh Cilantro – Coarsely Chopped + Extra for garnish
1/8 Teaspoon Salt (optional)

Directions
1, Bring coconut milk beverage to a boil in a medium pot.
2. Add rice, turn down to a simmer, stir and cover with a tight fitting lid.
3. Simmer on low for 45 min.
4. Remove from heat and fluff rice with a fork.
5. Stir in mango, cilantro, and salt if desired.
6. Cover with lid and allow to steam in pot for another ten minutes to allow mango to warm.
7. Serve.

 

Easy gluten free vegan coconut mango rice recipe with ciliantro

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