When raw, I am sour, when ripe, I am sweet.

My morning is defined by the quality of mango I peel and chop to add to my plain yogurt. And what can be a better way to start the day than to have  a cup of coffee with a bowl of yogurt mixed with a  sweet chopped mango? Yes, peeling mango is messy, but the result is worth it. It’s tasty, juicy and packed with the essential nutrients our body and mind needs to start the day and stay focused.

Mangoes are so tasty that we may forget that they are healthy. In addition to being an excellent source of vitamin C and fiber, mangoes are believed to be good for keeping our cholesterol in check, increasing our concentration and memory, alkalizing our body and helping indigestion. According to Chinese, mangoes may reduce kidney stone formation.

In cosmetics, mango proved to be a good remedy to unclog face pores and fight acne, so we can use it as a natural face mask. Mangoes have been known to have a cooling effect during heat.

There are many good reasons to eat mangoes. Just don’t eat more than one mango a day. Keep in mind that too much of a good thing is bad. Excess can cause you harm. But a mango a day keeps us young, healthy and smart.

I eat mangoes in different ways by adding them to salads, smoothies, yogurt, and cut them in cubes and serve them as a dessert.

Mango smoothie is a perfect snack for both  kids and adults. Using kefir instead of milk is distinctive in my recipe.

For three cups of mango smoothie, I use 1/2 quart of plain kefir, two peeled and chopped mangoes, and a teaspoon of honey or sugar (optional). I usually add a tsp of brown sugar if my mangoes are not ripe and naturally  sweet. I make this healthy satisfying drink, which is also lactose free and probiotic, by using a kitchen blender on high speed for 2 or 3 minutes.  Sometimes I use one mango and one banana.

Once in a while I treat my family to mango and banana pancakes. It usually happens on weekends when we crave some homey comfort food.

For that, I use ½ quart of plain kefir, one peeled and chopped mango, one chopped banana, two tbs of sugar, a tsp of baking soda, three cups of flour, a tbs of olive oil and a pinch of salt. I mix the ingredients well and use olive oil to fry pancakes on both sides  in a good nonstick skillet. It’s important not to burn the pancakes by keeping the skillet on medium to low flame.

I serve pancakes with a few spoons of cold plain yogurt and fresh berries or more mango cubes. It can also be served with cold whipped cream or sour cream.

Enjoy your mangoes!

A couple of more interesting facts about mangoes. The mango tree is famous for its longevity. It can live as long as three hundred years and still be fruitful.

Just think about it when you eat  the mango cubes from a bowl or suck on the mango pit.

By the way, I recently satisfied my curiosity and opened a mango pit to see what was inside. The seed looked huge. And it’s not poisonous. In powdered form mixed with coconut oil, it’s good for healthy hair.

Might try one day.

P.S. All the food featured in this post has been prepared and photographed by me.