These posts are slowly trickling out, but I’ve been cooking Mexican food up FAST.
Starting a new job has been challenging because now have to figure out how to balance my love of cooking, photography, editing, styling, and writing with making money.
Because I also love making money.
Helps fund said hobbies of cooking, photography, editing, styling, and writing. Oh and puppy.
DID I MENTION I HAVE A NEW PUPPY.
I’ve got a backlog of recipes I want to share, but I’ll quickly throw out a quick and easy one.
I may have mentioned, but it’s a billion degrees outside (give or take) and turning on the stove is not my favorite thing to do right now.
I’m sharing this recipe here because I saw a picture of it online and was immediately drawn to it. It’s self-explanatory in its assembly – just add everything together. No tricks, no equipment, no skills needed.
This Mango Snack is popular as a Mexican street food snack. I never had it while in Mexico, but then again, I’ve only been to sparkling clean resorts that are void of Mexican culture.
Is it technically called a Mango Snack? Does it have a formal name?
I couldn’t find one, but this is what I’m calling it when I proclaim what I’m eating as my mid-afternoon pick-me-up.
It’s fresh (lime zest and juice), crunchy (coconut), sweet (mango) and a little spicy (chili). Throw it together in less than 5 minutes for a healthy and delicious snack.
Mango Snack
(Start making 5 minutes before you want a Mango snack)
1 Mango
1 Lime (zest and juice)
1/2 Tsp Chili powder
handfull of toasted coconut chips
Simply arrange all of the ingredients together – cube the mango, sprinkle with lime zest, juice and chili powder and top with toasted coconut chips.
Danielle
