Skip to content

Magic Mango for Mayan Blues

February 9, 2012

Wow! It’s the beginning of a new cycle and we’re already one month in. Hard to believe, isn’t it? The older I get, the more abstract and strange time seems to be; this intangible thing we’ve made up to measure our lives with. I am starting to think less and less in terms of time, and more in terms of cycles, rhythms, impulses, seasons – the natural cyclical changes that occur in the natural world, including ourselves, but also in the constructed world of work, study, play and how these interact, mould around and into each other, clash. It’s hard to balance all these forces, especially when we start seeing how little of anything we really understand. There are so many approaches, so many rules and regulations, so many constructed desires and taboos that it has become quite a skill to do something very natural – follow our intuition. Everyday we negotiate our own emotions, thoughts, desires, fears. We measure them against those of others and fight or concede without always having time to stop and take stock, make sense of it all, fit the pieces of the puzzle together, and most of all, trust that everything is as it should be. It’s hard to stand back and have faith. So we meddle, measure and hope we have enough time to do what it required. And what now with Mayan death threats on top of it all?

Well, I don’t know much about anything really, but the bits and pieces I’ve gathered has made me come to realise that none of that stuff is really important. Who cares? Really? Those worries are nothing more than constructed distractions. Here’s what counts: love more, do what you fear, live simply and without buying into mass desire, but live large also, always taking the next step. Allow for failure, for then there is growth. Try your very best to understand where another is coming from for that is compassion, and always, always questioning everything, for only then can you affect real change.

Happy 2012!

Let’s get to it….

Yippee! It’s mango season and if you haven’t sunk your teeth into one of these delicious fleshy stone fruit, I suggest you go to your local grocer right now and get a few. They’re nutritious, delectable and versatile. The mango is best known for its high vitamin C and vitamin A properties, but they also contain photochemicals, (these are non-nutritive compounds such as antioxidant properties), and small amounts of protein, potassium, phosphorus, magnesium, calcium, iron, selenium, copper and zinc, as well as some vitamin B1, B2, B6, E and K. That’s a mouthful, I know, but all it really means is that mango is magnificent! It is especially good for the growth and repair of tissue and maintaining healthy skin, teeth, bones and softer membranes. It is also high in prebiotic dietary fibre, which means it aids your digestive system, helping you to absorb the nutrients you need, process your food effectively and in so doing, prevent constipation.
This month I have an hors d’oeuvre, main course and dessert all made from mango – tasty, treaty and marvellously mango morish. Mmmm….


Hors d oeuvre: Mango Lava

All these recipes serve 2 people so double up for dinner parties.

  • 2 mangoes
  • 16-20 dried peaches, soaked in water
  • Handful goji berries
  • 2cm ginger
  • 1 beetroot, juiced


Place the peaches in a bit of water and soak for 2-3 hours. Now place all the ingredients, except the beetroot, in a blender and blend until smooth. Juice the beetroot separately or buy fresh beetroot juice from your local health store. Pour your glass almost full of the blended mango smoothie and then smother with beetroot juice, allowing for the ‘volcanic’ look.

Main Course: Thai Mango Soup


  • 2 mangoes
  • 2-3 fresh garlic cloves
  • 2 heaped tsp green curry paste (make sure it’s vegan – some have fish in the ingredient list)
  • 240ml coconut milk
  • 1tsp masala powder
  • ½ red onion
  • 1tsp miso (hatcho, black bean or soy)
  • 15ml lemon juice
  • Salt and pepper to taste
  • Sprouts


Place all the ingredients, except the sprouts, in a blender and blend until smooth. Dish in bowls and garnish with sprouts.

Dessert: Say Mango Sago With a Twisto


  • 2 mangoes
  • 60ml coconut oil
  • 25ml chia seeds (this gives it the ‘sago’ effect)
  • 15ml honey or agave
  • Seeds of ½ vanilla pod or ¼ tsp organic vanilla powder
  • 15ml lemon juice
  • 200ml rice or soy cream (or replace with macadamia nuts if you’d like to be 100% raw)


Place all the ingredients in a blender and blend until smooth. Place in glass bowls or wine flutes and refrigerate for 3-4 hours before serving.


ChantelleChantelle Roelofse teaches yoga in Muizenberg. When she isn’t in an asana or thinking about food, she runs, plays piano and writes. She is interested in the philosophy of yoga and how we can incorporate it in modern living. Chantelle supports ethical living and

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: