dinner in 16 minutes?

I dare you.

Mango. I love, love, love mangoes. And shrimp? Match made in heaven. Don't even get me started about it on a pizza. With brie. I know, I know, you're thinking I've seriously lost my mind. But it works. Mango is just so darn buttery, and sweet. Certainly, brie is too. Shrimp could usually use a little bit of fattening up anyways. Wait a second, I'm supposed to be talking about a salad.

Here it is -


See, it's not that pretty, but the 16 minutes included taking a couple photos.

I really did make dinner in 16 whole entire minutes, and it's healthy too. Baby even got his mango cut just for him, a little beef and saucy green beans warmed up too (babies don't eat lettuce or shrimp).

It also helps to have a few bags of frozen raw peeled shrimp on hand to rush the process along. Just try to defrost it in advance; the one thing I often forget.

Mango Shrimp Salad with Mango Dressing - In a Hurry!

Serves 2

For the salad:
454 gram bag of raw-peeled shrimp
extra virgin olive oil
1 large ripe mango
1 carrot
1/4 red pepper
salad greens


For the dressing:
1/4 cup mango
1/4 cup olive oil
1/3 cup blackberry vinegar (balsamic would be fine)
thumb nail-size chunk of fresh ginger
squirt of honey

1. Pre-heat a sauté pan with a couple tablespoons of extra virgin olive oil. Cook the shrimp until pink. Let cool as much as possible before adding to the salads.
2. Wash the carrot, mango, red pepper.
3. Place salad greens in the bowls. Grate the carrot, and chop the red pepper. Add to the bowls.
4. Remove the flesh from the mango. Place 1/4 cup in a small blender jar. Dice or slice the rest, and add to the salad bowls.
5. Make the dressing: Place all of the ingredients in a small blender jar, and whizzz!
6. Add the shrimp to the salad bowls, and drizzle with the dressing. Serve immediately, and enjoy!
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tropical paradise

Well Jeff and I didn't go anywhere for spring break. Instead, we opted to buy a lot of tropical fruit, and pretend that we didn't hear the phone ring. It mostly worked. It was easier with the help of More Than Mangos, who import exotic fruit and a few other products from Central and South America.

Having heard about, and tried some of their fruit from Bite Groceteria, we went to check out their weekly fruit market at Canyon Meadows Community Hall from 2pm - 8pm. It was a lot of fun! All these fruits we had never tried, or even seen before. We bought a lot of fruit, some of which we loved, and some of which we will make into yummy things like ice cream. Our favourites were the avocadoes, and the dragonfruits. As you can see, the avocadoes, are beyond enormous....my hands aren't THAT small! The dragonfruits never made it to photos. I have had other dragonfruit, which were okay...More Than Mangos dragonfruit are AWEsome.


The avocadoes make for a fantastically yummy sandwich on the go. Oddly enough, when we went to Bite Groceteria to pick up the baguette (GO, they are AMAZING!), we bumped into Andres, one of the owners of More Than Mangos. This was lucky for us, because he gave me some tips on ripening their enormous mangos as I haven't had any luck yet. They have become partially rotten, but still not ripe! Sandwich...only slightly more difficult than PBJ. Basically, just slice some avocado, tomato, a little basil, and some salt:
The photo at the top shows a few of the varieties of fruit we enjoyed - orange passionfruit (granadilla), guava, and lulo's (l-r). All really, really yummy. The passionfruit's and lulo's also tasted fabulous with greek-style yogurt and honey. Want to go to exotic places? Check it out: www.morethanmangos.com, or pick up some fruit when you stop in at Bite Groceteria (Inglewood, Calgary)
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