Raspberry Mango Salsa (with Sweet Chili Tortilla Chips)

This year for my birthday, my friend Holly gave me the sweetest gift — a “box of summer.” It was filled with sea shells, summery-smelling soaps, lip gloss, a couple essential summertime crafts, and a beach towel. While I am undeniably a lover of all things summer-related (Holly knows me so well), I’m actually starting to look forward to autumn this year. 

It could be because of the unusually, extra-hot weather we’ve been having in Los Angeles these past couple of weeks. Or it could be because of my anticipation for fall flavors including earthy spices, hearty root vegetables, and comforting one-pot stews. And pumpkin. Pumpkin gets it own category. I’m so excited about enjoying my homemade Pumpkin Spice Lattes that I even made a video to share the recipe. You can check it out here. 

But until the weather really cools down, I’m still loving the tastes of summer, like in this recipe below. And in the depths of winter, you can make this recipe (since all the fruit I use is frozen) and it will serve as a nice reminder of summer and all the joy it brings.

Raspberry Mango Salsa

This salsa is reminiscent of summertime, but serves as a nice transition to fall. The sweetness of the mango and raspberries are sure to be a hit in your little (or big) kid’s lunch box, as well as your own. Serve with healthy tortilla chips such as the Way Better Snacks brand I have listed below. The sweet and spicy combo is sure to satisfy all of your tastebuds.

Ingredients:

1 cup frozen and thawed mango chunks, cut into smaller chunks if desired

1 ½ cups fresh or frozen and thawed raspberries, cut in half

¼ cup red onion, minced

Juice of half a small lime

5 fresh basil leaves, chopped

Pinch of salt & pepper

Instructions

1. In a mixing bowl, combine all ingredients and toss together.

2. Cover and refrigerate for at least 30 minutes to allow the flavors to combine.

3. Enjoy with Way Better Snacks Sweet Chili Tortilla Chips.

Disclosure: While we are the consulting dietitians for the National Processed Red Raspberry Council and Nutrition Ambassadors of Way Better Snacks, we're sharing this recipe simply because we love it!

{Recipe ReDux} Mango, Yogurt & Almond Medley

This weekend in Los Angeles, we had a nice little break from the intensely hot weather we’ve been experiencing lately. The past couple of mornings were slightly overcast, the air had a cool breeze, and we even received a few drops of unexpected rain.

The weather is scheduled to heat up again this week which has me brainstorming of simple, no-cook nutrient-rich recipes I can whip up in a cinch.

For me, this often equates to fruit and yogurt parfaits. When it comes to yogurt, Lisa and I like to opt for reduced-fat, unsweetened varieties. I usually stir vanilla extract, cinnamon, and a little bit of honey into my plain yogurt, but the addition of almond extract to yogurt – as shown in the recipe below – kicks up the flavor to a whole new level. I highly recommend you try it especially if you’re hoping to make the transition from flavored, sweetened yogurt to plain. 

Mango, Yogurt & Almond Medley

Serves 4

Ingredients:

1 pound bag of frozen mango chunks, thawed

The juice & zest of 1 lemon

1 cup plain non-fat Greek yogurt

2 teaspoons honey

1/8 teaspoon almond extract

1/2 cup toasted almond slivers

Instructions:

1.      In a small bowl, combine yogurt with lemon juice & zest, honey, and almond extract. Stir until well combined.

2.      In a medium bowl, combine thawed mango chunks and yogurt mixture.

3.      Serve desired portion into a small bowl and top with 2 tablespoons almond slivers.

Enjoy, preferably with those you love!

An InLinkz Link-up