Fair Trade Recipe Series: Mango-Orange Lassi and Lentil, Mango & Cucumber Salad

Start the summer off right with two recipes featuring Fair Trade Certified mangoes from Haiti

05/24/2011 - 8:19 AM

Fair Trade USA has teamed up once again with health coach Jamie G. Dougherty and WorldofGood.com by eBay to present you with TWO new recipes in our Fair Trade and Healthy Eating Series. This month we asked you which ingredient you'd like to see featured in our next recipe, and you chose mangoes! Here is a bit of information about the importance of Fair Trade Certified mangoes and how you can use them to kick start your summer cooking.

For these recipes we have selected mangoes from Haiti, a place where Fair Trade is helping farming communities in the region rise above the rubble. To this day, the destruction from the January 2010 earthquake is still palpable. Lives have been lost, homes destroyed, and political instability threatens to drive the country into further despair and uncertainty.  Yet through it all the farmers of FENAPCOM, the only Fair Trade Certified mango cooperative in Haiti, are working to rebuild. FENAPCOM’s 10 member associations, located between the Central Plateau, the northern mountains of Gros Morne and the river valleys of the Artibonite, are using the additional income earned through Fair Trade to build a better future for their families and communities. These mangoes are now available at select Whole Foods Markets across the country. 

Mango, Orange and Cardamom Lassi

Serves 1

1 cup goat's milk kefir

1/2 an orange, peeled

1/2 a mango, peeled and cubed

3 medjool dates, pitted

a dash of Fair Trade vanilla extract

a dash of Fair Trade cardamom

3 ice cubes

Put all ingredients into your blender and blend until the dates and ice are completely smooth and the liquid is frothy.  Pour and enjoy!

 

Lentil, Mango & Cucumber Salad

Serves 2-3 as a side dish

3/4 cup French green lentils, picked over and washed

1/2 a cucumber, peeled and cubed

1/2 a mango, peeled and cubed

2 scallions, chopped

A handful of cilantro

Sea salt and pepper to taste

 

For the dressing:

2 tablespoons fresh lime juice

1/2-1 teaspoon sea salt

1 teaspoon ground Fair Trade Certified cumin, or to taste

1/2 a teaspoon of organic, Fair Trade Certified honey

Dash of Fair Trade Certified cayenne

3 tablespoons extra virgin olive oil

 

In a medium saucepan cover the lentils with 2 inches of water, bring to a boil, reduce to a simmer and cook for 20 minutes.  Remove the lentils from the heat, drain the excess water, add a pinch of salt and set aside.

In a large bowl combine the cubed cucumber, mango, scallions, cilantro, sea salt and pepper.  Add the warm lentils and mix to combine.

In a small bowl whisk together the lime juice, sea salt, cumin, honey and cayenne.  Add the oil into the bowl while continuing to whisk.  Drizzle the dressing over the salad and toss well.  Taste and add salt and pepper if necessary. Enjoy! 

 

 

05/24/2011 - 8:19 AM
05/24/2011 - 8:19 AM