Fortunately, the weather gods have been merciful enough to give good rains. I bought a raw mango to help with formation of new blood cells and boost resistance against allergies and spring viruses.
Raw mango is best source of magnesium(80%). Magnesium is vital for extraction of wastes and help in digestion.
Raw mango has good Vit A, C, calcium and iron. Raw mango reduces dehydration and sugar levels in the body favoring diabetics.
I made raw mango rice with some kale and peanuts. Added grated carrots to balance the sourness just in case the mango turned out too sour.
2 cups cooked rice ( cooked in 3.5 cups water)
3-4 baby carrots grated
2 jalapeños
1 tbsp peanuts or almond slices optional
1.5 tbsp coconut oil
2 tbsp coconut Grated fresh or dessicated
2 tbsp finely chopped kale
1 inch ginger grated
2 tbsp finely chopped cilantro
1 tsp mustard seeds
1 tsp cumin
1/4 tsp turmeric
1 tsp sesame seeds
Salt to taste (1.5 tsp)
In a wok or skillet, splutter the mustard in the oil. Then toast the cumin, sesame,curry leaves,peanuts and saute the jalapeños and kale till they are soft.Add turmeric, roast for few seconds. Turn off the gas and add grated ginger, carrot and raw mango. Mix in the cooked rice with salt. Make sure the raw mango and spices are evenly distributed. Heat the rice for 2 mins on medium flame.
Garnish with cilantro and coconut.
Serve warm.
Avoid peanuts or other nuts and sesame if allergic. If using brown rice, add 3/4 cup grated raw mango.
Rice has to be at room temperature before mixing. Hot rice will become mushy when mixed with grated raw mango.
You can substitute kale with Swiss chard or fenugreek (methi).
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