This post is in partnership with the National Mango Board
My new Mango Cauliflower Rice recipe is light, refreshing and filled with tremendous amounts of flavor. This is a healthy way to creatively enjoy a “rice” dish without the rice! Even better, since cauliflower is a vegetable, you can practice proper food combining and pair it with oh so delicious mangos!
Did you know that mango is the most popular fruit in the world? The National Mango Board is a research & promotion organization committed to increasing the consumption of fresh mangos in the U.S. Since I love mangos so much, I’ve partnered with them to help them on their mission!
Working with the National Mango Board, I’ve learned some amazing facts about mangos that may surprise you. But don’t worry Beauties, I won’t keep these secrets to myself. :) This way, you can be on top of your mango game when you’re making my Refreshing Mango Cauliflower Recipe for your friends and family!
Many people are unsure or unaware of how to cut a mango. If you fall into this category, check out this tutorial, which makes cutting a mango simple!
Cutting mangos is pretty easy once you get the hang of it. Start by locating the stem. The long, flat seed runs from stem to nose. Cut around the pit by making two cuts on either side of the stem. Finish by dicing or slicing, and scooping out the flesh with a spoon.
If you are trying to find a ripe mango but aren’t sure how to pick one, don’t stress! Focus on the feel of the mango by giving it a gentle squeeze. A ripe mango will give slightly, indicating soft flesh inside. Every variety of mango is a different color when ripe, so don’t let the colors fool you.
If your mango does not quite have that slight give, you can actually help it ripen quicker at home! To ripen a mango at home, store at room temperature (like an avocado). You can also speed up the process by storing the mango in a brown paper bag at room temperature for two days.
Another mango fact that may surprise you is that mangos are actually available all year round. Actually, the six varieties of mangos sold in the U.S. have staggered growing seasons, which means this tasty tropical treat is actually in season year-round. So you can make my Refreshing Mango Cauliflower Rice recipe whenever suits your fancy. :)
All right Beauties, I think I’ve shared enough surprising facts about mangos for one day. I hope you truly enjoy making my Refreshing Mango Cauliflower Rice. And be sure to make extra to share with all your friends and family! You can even pass them the recipe too.
- ½ head cauliflower
- 1 Tbs. coconut oil
- ¼ cup spring onions, thinly sliced
- 1 large mango, peeled and chopped
- 1 red bell pepper, chopped
- ¼ cup chopped cilantro
- ¼ cup chopped microgreens
- 2 Tbs. fresh lime juice
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Wash and let the cauliflower dry completely (this is very important!). Chop into florets, removing the stalk. Place half into the food processor and pulse until the cauliflower has the texture of couscous, being very careful not to over-process. Repeat with the rest of the cauliflower.
- Heat the coconut oil in a large sauté pan over medium heat, add the spring onions and sauté for about 3 to 4 minutes, or until soft.
- Raise the heat to medium-high. Add the cauliflower “couscous” to the sauté pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
- Add to a mixing bowl, and mix in the mango, bell pepper, cilantro, microgreens and lime juice. Season with sea salt and pepper to taste.