Page 19 - 6-5-15 Friday's Edition

Recipes
Delicious Nutritious Mangos
Fresh Mango Berry Pops
3 mangos, peeled, pitted and diced 6 ounces raspberries
6 ounces blueberries
2 cups coconut water
2 tablespoons light agave nectar
DIRECTIONS: Gently push raspberries into bottom of popsi- cle mold. Place diced mango into mold on top of raspberries, top with blueberries. In a measuring cup, mix coconut water and agave nectar, pour into mold, 1⁄4 inch from the top. Insert popsicle sticks into each mold. Freeze overnight. Remove from molds and serve.
From Tonia Turner
The distinctive flavor of fresh mangos makes them the perfect ingredient for a sum- mer beauty boost. With a burst of nutrients, vivid color and taste of the tropics, and can use them for anything from desserts to drinks.
Mango are loaded with vita- mins, minerals, and several nutrients that stand out when it comes to skin health: vita- min C, vitamin A (or beta carotene) and folate.
• Vitamin C supports many different functions in the skin, including collagen formation, regeneration and wound re- pair. One cup of mango deliv- ers a whopping 100% of the daily requirement for this im- portant antioxidant. Vitamin C intake also has been associ- ated with improved appear- ance of aging skin.
• Beta carotene is an antiox- idant pigment that the body converts to vitamin A. Mangos deliver 35% of the daily vita- min A requirement in the form of beta carotene. Research published in the American Journal of Clinical Nutrition has shown that lower levels of vitamin A in the diet have been associated with a wrinkled ap- pearance. In addition, a num- ber of studies in the same journal have shown that an el-
evated intake of carotenoids, such as beta carotene, may provide protection from sun- light, lessening sunburn.
• Folate supports many dif- ferent processes within the body. One cup of mango con- tains 20% of the daily require- ments for this B vitamin. A study by researchers from the Department of Cancer Pre- vention and Control, The Uni- versity of Arizona Cancer Center and Dermatology Pro- fessionals Incorporated, sug- gests that some of these may have an important impact on the maintenance and function of healthy skin and that expo- sure to UV radiation can break down folate, resulting in lower levels in the skin.
Tropical Mango Sorbet
3 ripe mangos, peeled, pitted and cubed 2 tablespoons sugar
2 tablespoons lime juice
1⁄4 teaspoon coconut extract
1 cup chilled pineapple juice
lime peel or small lime wedge (garnish)
DIRECTIONS: Puree mangos, sugar, lime juice and extract in a blender or food processor until smooth. Transfer to the bowl of an ice cream maker and stir in pineapple juice; freeze according to manufac- turer's instructions. Cover and place in the freezer for at least 1 hour, or up to 1 week. Garnish with lime peel or wedges.
Sparkling Mango Ginger Green Tea
1 green tea bag
3⁄4 cup boiling water
1⁄4 ounce coarsely chopped fresh ginger 1⁄4 cup fresh mango, finely diced
1 tablespoon fresh lime juice
3/8 cup sparkling water
2 thin slices fresh lime for garnish
2 thin slices fresh mango for garnish
DIRECTIONS: To make tea, steep one green tea bag boil-
ing water with fresh ginger for 20 mins. Strain off ginger, dis-
card tea bag and refrigerate. Puree 1/8 cup of diced mango with
the ginger infused tea. Mix in lime juice, sparkling water and pour over ice into a 16 ounce glass. Stir in re- maining 1/8 cup diced mango and lime slices. Garnish with slices of fresh mango. Serve immediately.
FRIDAY, JUNE 5, 2015 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 7-B