Yesterday I came home from a 3-day excursion at Mom’s to some wonderfully ripe Mangoes. I just HAD to do something with them this morning.
I didn’t have much of anything else in the house, so I hit the herb garden and made an old favorite, Low Fat Whole Grain Crêpe.
What a fun, simple breakfast! I would have loved to mix in a little yogurt, but I was all out. In a way, I’m glad. I was able to just try the pure flavor combination of mango and mint. Let me tell you, it’s a winner! I’m already dreaming up a minted mango salsa to serve over tilapia tomorrow night. If it works out I’ll post it!
Here’s what I did this morning.
- 1 ripe mango
- 5 medium-large mint leaves
- 1 Low Fat Whole Grain Crêpe (Click here for the recipe)
Here’s my ripe mango. I cut it using the porcupine technique. Click here to see the Little Guy and I show you how to do it on camera.
Here’s the quick overview…
Halve the mango on one side of the seed and cut a checkerboard pattern in the flesh.
Pop up to reveal the “porcupine.”
Cut off the small cubes of mango.
Roll the mint leaves together and cut into thin strips.
Mix together the mango and mint leaves, and chill while you make (or warm) the crêpe.
Pile the mango and mint into the center of the crêpe…
Roll and eat!
Side Note: The new WWP stumps me again. The crêpe is 2 WWPP, you decide how you want to “count” it.
|Servings||Amt per Serving|
|205||1g||6g||old: 3||new: 2 or 5|