I’m going to give you fair warning now- my future mother-in-law gave me 8 fresh mangoes last week (out the back of her trunk actually, like some underground deal), and since then, I’ve been on a crazy fruit binge. Summer berries and fruits are in their primetime right now, and my pantry and fridge are loaded with nectarines, blueberries, strawberries, and of course, these lovely mangoes. The end result is- you’ll be seeing a lot of fun fruity recipes on here for the next few weeks 🙂
This salad is anything but ordinary. It’s got the solid base of leafy greens, sure, but packed inside are juicy tangy bites of all my favorite fruits. Nutty sliced almonds round out the mix, and the lime juice dressing brings out a tart citrusy flavor that really unifies the whole deal. Your lunchtime will never be the same once you try this combo!
I was inspired to combine these ingredients after looking up “Mango” in one of my new favorite books, The Flavor Bible (Amazon Affiliate Link). Mangoes go swimmingly with almonds and lime, believe it or not- and I figured there was no better way to showcase this combination than in a light, refreshing salad!
Green Salad with Summer Fruits
- 2 cups spinach, arugula, or a mix, chopped
- ⅓ cup fresh blueberries
- 6-8 strawberries, sliced
- 1 mango, peeled and diced
- 2-3 tbsp sliced almonds
- 1 tbsp neutral tasting oil (like grapeseed)
- juice and zest of one lime
- In a bowl, combine all ingredients except oil, zest and lime juice. In a smaller bowl, whisk together the oil, zest and lime juice, and drizzle over top of the salad. Toss again, serve and enjoy!
No new wedding updates this week- however the weather forecast does look dismal for this weekend, when we’re supposed to be taking our engagement shoots. Hot, humid, and thunderstormy… I’m hoping we can find a gazebo to shoot under otherwise we’re going to have to postpone!
What are your weekend plans?
Happy Eating 🙂
Here’s a blanket statement for you: Dumplings are the world’s perfect food group. I mean, think about it. Any food stuffed in an edible wrapper is really just unbeatable. Empanadas, spring rolls, ravioli, soup dumplings, turnovers… the list goes on. Pierogi are no exception. Stuffed with potatoes, sausages, or even fruit- they are the ultimate comfort food given the often very simple ingredients involved.
I owe this recipe for pierogi to my pal Iza and her mom. We were lucky enough to be given a tupperware full of Iza’s mom’s blueberry pierogi in a deliciously sweet and tangy cream sauce when Iza and her husband John came by to watch the Olympics at our place a few weeks back, and I will not tell you how quickly I finished them afterward. Let’s just say… very. Very quickly. Needless to say, I had to ask Iza for the recipe right away, and she and her mom were very generous to share it with me!
While I loved the cream sauce that had been served with them, I wanted to see if I could make an accompanying condiment with a nice ripe mango I had in my fruit bowl. Leave it to me to take a classic Polish dish and turn it into some kind of fiesta. But that’s what this is, really- a fiesta of colors and flavors for your eyes and your mouth!
I used fresh blueberries with sugar and a bit of lemon zest as my filling here- but you could easily substitute any other sweet (or savory!) filling you’d like with the basic wrapper recipe.
Blueberry Pierogi with Mango Basil Puree
- 2 cups all-purpose flour
- pinch of salt
- 1 cup hot (almost boiling) water
- 1 pint blueberries
- 1 tbsp sugar
- zest of one lemon
- 1 mango, peeled and diced
- 1 tbsp water
- 1 tsp lime juice
- 1 tsp fresh basil (4-6 leaves)
- Make the pierogi wrappers: Combine flour and salt in a mixing bowl. Slowly pour in the hot water, while using a fork to mix it in at first. As the mixture cools down, carefully use your hands to mix together the water and flour as it starts to come together in a doughy ball. Lightly dust your work surface with flour, and using a rolling pin, start to roll the dough out. You want the dough to be about ⅛” thick- not too thin that it breaks, but not too thick that it is chewy when cooked. Continue to dust on small amounts of flour if the dough gets too tacky. Using a circular cutter (or an upside-down large mug, or any other glass with a circular top), cut the dough into circles and set aside.
- Make the filling: Put blueberries, sugar and lemon zest in another bowl. Stir to combine. I placed about 6-8 blueberries in the middle of my prepared pierogi wrappers, but you may find you need to put more or less depending on the size of your wrappers. Once your blueberries are placed, fold over one side of the wrapper, and press down with your fingers to seal. Be careful not to tear the wrapper as you fold. These should look like little empanadas or dumplings. You could make a fancy fold-over or crimp edge if you’d like, but I just pressed them together.
- Make the mango-basil puree: In a food processor or mini-chopper, add the diced mango, 1 tbsp water, lime juice, and basil. Pulse for about 20 seconds, or until the puree is to the consistency you’d like.
- Cook the pierogi: Boil about 3 cups of water over high heat. Once boiling, carefully add 4-6 pierogi at a time. Cook for 7 minutes, then carefully remove with a slotted spoon. Serve alongside the mango puree, and enjoy!
Thank you so much to Iza and her mom for sharing their recipe with me!
Happy Eating 🙂