Tag Archives: Mango

Gluten-Free Snacks Vegan

The Best Spicy Mango Salsa

Today is Cinco de Mayo! So what better day than today to introduce you to my incredible Spicy Mango Salsa recipe!?

The Best Spicy Mango Salsa -- Perfect for Summer BBQs! l Vegan + Gluten-Free l www.littlechefbigappetite.com

I don’t mean to brag, but this stuff is GOOD. Like really good.

I know, because the first time I made this salsa, Travis ate it all in one sitting. He inhaled it so fast that I’m pretty sure he forgot to breathe.

So yeah, it’s some good stuff.

The Best Spicy Mango Salsa -- Perfect for Summer BBQs! l Vegan + Gluten-Free l www.littlechefbigappetite.com

This Mango Salsa is a little bit sweet and a little bit spicy. I can’t handle ultra-spicy food, so the heat level is perfect for my tastebuds — I’d say it’s about medium.

If you’re feeling more daring than me, feel free to increase the amount of jalapeno in the recipe.

The Best Spicy Mango Salsa -- Perfect for Summer BBQs! l Vegan + Gluten-Free l www.littlechefbigappetite.com

I love this salsa with corn tortilla chips, but it’s also delicious with grilled white fish like mahi mahi or tilapia. It’s a summer meal I always look forward to — plus it’s super easy and healthy!

The Best Spicy Mango Salsa -- Perfect for Summer BBQs! l Vegan + Gluten-Free l www.littlechefbigappetite.com

I know you’ll love this spicy mango salsa and it only takes 10 minutes to throw together! So run to the store, grab the ingredients, and celebrate Cinco de Mayo with me, why don’t ya?

The Best Spicy Mango Salsa -- Perfect for Summer BBQs! l Vegan + Gluten-Free l www.littlechefbigappetite.com

P.S. Don’t forget to enter my Chef’s Cut Real Jerky Giveaway! One winner will be selected tomorrow, so don’t miss out!


The Best Spicy Mango Salsa
Prep time
Total time
Serves: 1 cup
  • 1 large mango, diced into ¼ inch cubes
  • ½ cup red bell pepper, diced
  • ⅛ cup red onion, minced
  • ⅛ cup cilantro, finely chopped
  • 1 teaspoon jalapeno, minced
  • 1-2 Tablespoons lime juice, to taste
  • ⅛ teaspoon each salt and pepper
  1. In a medium bowl combine the mango, bell pepper, red onion, cilantro, jalapeno and 1 Tablespoon of lime juice. Stir in the salt and pepper. Taste, and add additional lime juice, salt or pepper as needed.
  2. Chill for 15 minutes to let the flavors come together before serving.
The Best Spicy Mango Salsa -- Perfect for Summer BBQs! l Vegan + Gluten-Free l www.littlechefbigappetite.com

Life Lately

Recipes that Didn’t Make it.

Going to be 100% real right now. I make and photograph a lot of recipes that don’t make it to the blog. Why? Because not everything comes out as delicious and beautiful as I would hope. I sometimes spend hours cooking and photographing food that ends up tasting bland or frankly, disgusting.

Thank goodness for my trusty taste-tester, Travis, who can be honest with me about whether or not a recipe is blog-worthy.

I thought it would be fun to share some photos of recent “recipe failures” so you could see a different side of what goes on in my kitchen. So, without further ado, welcome to the gallery of recipes that didn’t make it to the blog!


Sweet and Sour Carrots

I am not exactly sure what happened with these carrots because a whole lot of delicious ingredients went into this recipe, but the end result was incredibly boring. If a side dish is going to take you a good 45 minutes to make, it better be worth it. Am I right!?

Sweet and Sour Carrots


Gluten-Free Brownies

I had high hopes for these brownies. I used PB2 instead of flour, hoping that I was onto a delicious gluten-free breakthrough. Unfortunately, even after cooling in the pan for hours, these brownies were SO sticky. After I attempted to cut them into clean squares, it looked like a tornado hit the pan.

These three little squares were the cleanest cuts I was able to get. The perfectionist in me was screaming! So even though these gluten-free brownies tasted great, I wasn’t about to post something that didn’t look like bake-sale perfection.

Healthy Brownies


Mahi Mahi with Mango Salsa

Let me start by saying that I LOVE this recipe. Like LOVE. So does Travis. We’ve made it one million times. But, when I finally went to photograph it for the blog, the auto-focus on my camera stopped working. Every photo was a blurry mess. #FAIL.

Mahi Mahi with Mango Salsa

Now that my camera is up and running again, I’ve been meaning to remake this for you guys. Maybe this weekend?


Frozen Greek Yogurt Bark

I’ve seen a bunch of recipes for yogurt bark on Instagram, so I decided to have a go at it myself. I must have seriously missed something with this one, because my yogurt bark turned out terribly. The bark was all crackly, plus one minute it was rock-solid and next it was a melty mess. What a disaster!

Yogurt bark masters out there, what the heck did I do wrong?

Greek Yogurt Bark

There you have it! As you can see, not everything turns out like rainbows and butterflies around here. It’s all about experimentation.


What about you? Any funny cooking disasters you want to share? But actually. Please share and make me feel better…

Breakfast Smoothies Vegan

Vitamin-Packed Green Smoothie

Monday night I came home from work and our apartment was HOT. I knew Travis wanted a “real” meal for dinner, but cooking was the last thing I felt like doing. I had just picked up lots of fresh produce at the grocery store, and the only thing that sounded appealing to me was a cold, fresh smoothie.

I know, that is so unlike me. I typically would consider a smoothie a pathetic dinner, but I really wanted something refreshing and my body could use the greens.


Vitamin-Packed Green Smoothie Recipe l www.littlechefbigappetite.com

I threw lots of leafy greens, part of an avocado for creaminess, and fresh fruit into the blender along with some almond milk to get things moving.

Vitamin-Packed Green Smoothie Recipe l www.littlechefbigappetite.com

You really don’t taste the kale and spinach in this smoothie because they’re masked by the sweetness of the banana and mango. If you feel the smoothie isn’t sweet enough for you, try adding two pitted dates – they add a delicious sweet flavor.

Vitamin-Packed Green Smoothie Recipe l www.littlechefbigappetite.com

This smoothie was SO good – I know I will be making it regularly throughout the summer. It’s healthy, vitamin-packed, filling, and so tasty.

Vitamin-Packed Green Smoothie


This “Easy as Breeze” post is sponsored by Almond Breeze Almondmilk. For more “Easy As Breeze” recipes made with five ingredients or less, visit Almond Breeze on Facebook. As always, I thank you for your support with sponsored posts.


Vitamin-Packed Green Smoothie
Prep time
Total time
Serves: 1-2
  • 1 cup unsweetened vanilla almond milk
  • ½ cup fresh kale
  • ¼ cup fresh spinach (optional)
  • ¼ cup avocado
  • ½ frozen banana
  • ½ cup frozen mango
  • 2-3 dates (optional for added sweetness)
  • 2 ice cubes
  1. Place all ingredients in a blender and blend on high for 30 seconds, until desired consistency.


Delicious Vitamin-Packed Green Smoothie Recipe! ll Vegan, Gluten-Free and Refined-Sugar Free ll www.littlechefbigappetite.com

Breakfast Smoothies Vegan

Mango Coconut Smoothie

Travis and I have a trip planned to Hawaii in about a month, so I have everything tropical on my mind. Mangoes were on sale at Whole Foods this weekend for 4/$5, so I immediately grabbed a few because usually they are at least $2.50 a pop.

Mango Coconut Smoothie Recipe l www.littlechefbigappetite.comMangoes always remind me of summer. My mom used to buy a giant box of them at Costco and we would go through them like candy, just the two of us.

Mango Coconut Smoothie Recipe l www.littlechefbigappetite.com

This Mango Coconut Smoothie is a variation of my Basic Protein Shake recipe. It was incredibly refreshing after my very sweaty workout this weekend. If you’re able to plan ahead, frozen mango gives this smoothie the best texture, but otherwise fresh mango will still be delicious.

Mango Coconut Smoothie Recipe l www.littlechefbigappetite.com

Now if only I was lounging on a beach chair and someone magically transformed this drink into a Mango Sunrise….now that would be perfect!


Mango Coconut Smoothie
Prep time
Total time
Serves: 1
  • 1 cup unsweetened vanilla almond milk
  • ¾ cup frozen or fresh mango
  • 1 scoop vanilla protein powder*
  • ½ Tablespoon shredded coconut (or more to taste)
  • 3 large ice cubes
  • 1 teaspoon coconut oil (optional for a serious coconut taste)
  1. Blend all ingredients until smooth. Serve with additional shredded coconut.
*You can substitute ½ cup Greek Yogurt for the protein powder if you wish. You may need to add a bit of honey or vanilla extract for additional sweetness.


Curried Mango Chutney Chicken {Dairy-Free & Refined Sugar-Free}

Scroll down for the delicious Curried Mango Chutney Chicken recipe.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

A lot has happened since my big move:

I settled into a new apartment.

Set up my new kitchen (the most important room in the house, obviously).

Bought my very first new car (which I treat like a newborn baby).

Explored my new neighborhood.

Celebrated my 22nd birthday.  I stuffed my face like mad with a delicious meal (thanks Trav) and a massive piece of carrot cake (Thanks Justine for treating and helping – without you I probably would have died from a food coma).

(Yeah, I know you want in on that.)

I started a new job…and I can watch the sunset over the Hollywood sign like THIS every evening from my office:

Oh, look! This piece of paradise is within walking distance from me:

Needless to say, as an east coast girl, none of this feels like real life. It still has not hit me that I actually live here and that I can call this beautiful place home. (Don’t worry M&D, home will always be home 🙂 )

My new kitchen is exponentially better than my college kitchen. There is fantastic lighting, enough counter space for more than one cutting board (this is huge), and no more mice! Oh, and the oven here actually stays on one temperature for more than five minutes at a time. Big steps, people.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .


Now onto the recipe that you’re here for!

Mango Chutney Chicken Recipe // www.littlechefbigappetite.com

This Curried Mango Chutney Chicken recipe is SO delicious. The natural sweetness from fresh mango balances out the savory curry flavor in the chutney.

Mango Chutney Chicken Recipe // www.littlechefbigappetite.com

When the chicken and broccoli are tossed with the mango chutney, you’ll want to scarf everything down in one bite. I serve this dish brown rice to soak up the yummy sauce.

Mango Chutney Chicken Recipe // www.littlechefbigappetite.com

Leftovers are great the next day so feel free to double the recipe so you have lunch for the next couple of days.


Curried Mango Chutney Chicken
Prep time
Cook time
Total time
Serves: 4
  • 2 cups diced peeled ripe mango (about one large)
  • 1 cup finely chopped onion
  • ½ cup water
  • 2 Tablespoons brown sugar or coconut sugar
  • 1 Tablespoon curry powder
  • 1 Tablespoon lime juice
  • ½ teaspoon black pepper
  • ½ teaspoon minced fresh ginger
  • ¼ teaspoon salt
  • 1 teaspoon extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1lb boneless, skinless chicken breast, cut into 1in. pieces
  • ½ cup light coconut milk
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • 1 to 2 teaspoons Thai fish sauce (if you don’t have this, you can whisk together 1 teaspoon soy sauce with one squeeze of fresh lime juice as a good substitute)
  • 4 cups broccoli florets
  • Brown rice for serving
  1. For the chutney, combine the first 9 ingredients in a saucepan and bring to a boil. Reduce the heat and simmer for about 15 minutes, stirring occasionally. As everything begins to soften, break down any larger pieces of mango with your spoon. The chutney is done when most of the liquid evaporates and the mixture is thick. Turn off the heat and cover with a lid to keep warm.
  2. To make the chicken, heat the olive oil in a large nonstick pan over medium-high heat. Add the chicken, then the garlic and saute for 5 minutes. Add the coconut milk, sugar, salt, and Thai fish sauce, stirring everything together. Bring to a simmer. Add the broccoli and cover the pan, cooking for about 5-6 minutes or until the broccoli is crisp-tender. Stir the chutney into the chicken/broccoli mixture and toss well to combine. Serve immediately over brown rice.
Recipe adapted from: Cooking Light

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Mango Chutney Chicken Recipe // www.littlechefbigappetite.com