• elise

In celebration of the Summer Solstice...

In celebration of the summer solstice, I decided to treat myself to an extra long and luxurious yoga class and afterwards I made some refreshing homemade mango sorbet.


If you have been following my Instagram the last few weeks, you saw that one of our friends dropped off about 15 huge mangos from his tree so we have been flush with mango. Growing up in places where mangos cost $4 at the grocery store and are hard as rocks, I do not take receiving 15 free, ripe, juicy, delicious mangos straight from the tree for granted, and I knew I needed to get busy before they over ripened.


I so distinctly remember one day while working on the cruise ship, we made a stop in a small town along the Amazon River that had an abundance of mangos. I couldn’t believe my eyes, a fruit I revered as precious, exotic, a ‘special occasion fruit’ was everywhere, even rolling down the streets and into the gutters and river. My instinct was to save every single one, and when I looked around, I realized the locals didn’t care one bit. This epiphany was quite frankly just a lesson in supply and demand.


Anyway, the point of this particular blog is to give you two of the mango recipes I made as they are perfect summer treats and many of you asked for the recipe after seeing them on my Instagram.

Both of these are super easy, refreshing and can be made to your liking with or without some of the ingredients listed (no ingredient is mandatory – except mango lol


(Products, or similar products to what I used while making these recipes are linked below in blue)


Recipe 1: Mango Salsa

1-2 mangos

1-2 peaches

1 heirloom tomato

1 small (or half of a large) red onion

1 spoonful of diced jalapenos

Juice from ½ -1 whole lime

Dash of cayenne pepper for heat

Cilantro if you like

Chop/Dice all of the above ingredients, mix and refrigerate so the flavors blend. Enjoy on top of fish (salmon is how I enjoyed it) or with tortilla chips (I also ate it this way)



Recipe 2: Mango Sorbet

4 Mangos

Shredded Coconut

Hot Water

1 Lime


Peel mango skin and remove the pit of 4 mangos. Cut the mango meat into small pieces. Lay the mangos on a cookie sheet and place in the freezer for at least 4 hours or overnight.


Load frozen mangos into a blender/food processor (ninja / vitamix)

Sprinkle the coconut (optional) on top of the mangos

Add in half a cup (you may need to add more – I ended up adding almost a full cup) of HOT water

Blend, blend, blend.


Pour into your favorite fancy dish and squeeze lime juice on top. Garnish creatively and Enjoy!


I hope you enjoy these summer recipes and most importantly, I hope you soak in the energy of the sun this summer. It’s a great time to reenergize yourself.


Happy Summer 2022!





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