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david cooks dinner, gather food studio, personal chef, colorado springs

All of these silly puns are enough to make a MANGO bananas!!!

Below you'll find a delicious recipe for a beat the heat summer smoothie with, you guessed it... MANGOES!

Also, I have an easy Mango Chutney for you to eat healthy at home without breaking the bank!

Tropical Mango Coconut and Strawberry Smoothie

1 can (13-15 oz) Coconut Milk

1 mango, peeled and chopped

1/3 C. frozen pineapple

3 strawberries

1/2 C. ice

Toasted Coconut, to garnish

1 mint sprig, to garnish

Place the coconut milk, mango, pineapple, strawberries, and ice in a blender. Blend to smooth. Pour in a glass and garnish with the toasted coconut and mint for a refreshing summer treat!

Mango Chutney

2 lbs. peeled and diced mango, fresh

8 dried red chiles

2 T. coconut oil

6 oz jaggery

2 cloves garlic

1 thumbprint of ginger

1 teaspoon garam masala

1 tsp. apple cider vinegar

Salt to taste

1 T. oil

1 tsp. black mustard seeds

10-12 curry leaves

Pinch of saffron

Combine the mango in a pan with a small amount of water.Cook the mangoes over medium heat for 5-8 minutes until soft.

When the mangoes are soft, drain off any water.Place the mangoes in the same pan on the stove and add the coconut oil.When the oil is hot, add the chiles, garlic, ginger, and garam masala.Cook the chutney for 4-5 minutes or until the smell of garlic and ginger subside.Add the vinegar and saffron and reduce heat to medium low.Reduce vinegar until syrupy.Season with salt. Grind the chutney in a food processor by a couple pulses if desired.

In a separate pan, heat the oil.Add the mustard seeds and curry leaves.Cook slightly until the mustard seeds pop.Add the oil to the chutney. Serve at room temperature.

Combine the mango in a pan with a small amount of water.Cook the mangoes over medium heat for 5-8 minutes until soft.

When the mangoes are soft, drain off any water.Place the mangoes in the same pan on the stove and add the coconut oil.When the oil is hot, add the chiles, garlic, ginger, and garam masala.Cook the chutney for 4-5 minutes or until the smell of garlic and ginger subside.Add the vinegar and saffron and reduce heat to medium low.Reduce vinegar until syrupy.Season with salt. Grind the chutney in a food processor by a couple pulses if desired.

In a separate pan, heat the oil.Add the mustard seeds and curry leaves.Cook slightly until the mustard seeds pop.Add the oil to the chutney. Serve at room temperature.