MANGO/OKINAWAN PURPLE SWEET POTATO MEDLEY

GATHER INGREDIENTS

2 cups diced ripe mango (about 2 medium)- I used Hayden mango from Ewa Beach
2.5-3 cups diced Okinawan purple potato (about 1 medium)
1/2 cup diced red bell pepper
1/3 cup diced white onion
1/3 cup chopped cilantro
3 cloves garlic finely choppe
salt, DASH, your preferred seasonings, chili pepper flakes

STEP 1

Saute onion and garlic in olive oil.
Add Okinawan purple potato, cook about 15 minutes at medium heat, stir to avoid burning and turn the heat down if needed. If you don't like firm potatoes, cook them longer to your liking. I like them a little firm where they still have their shape.
Add a little water to prevent sticking to the pan.

STEP 2

Add red bell peppers towards the end of the cooking period as the peppers will cook quickly.

STEP 3

Season and stir.

STEP 4

Remove from heat and place in a serving bowl.
Add mangos and cilantro. Mix well.
Add more seasoning to your preference.
The colors are stunning.

SALT AND SEASONGS

If you have high blood pressure or heart disease, avoiding added salt to your diet is key to living a longer life. Use something like DASH to add robust flavor to your favorite dishes.

Use chili pepper flakes to kick it up a notch.

EAT A RAINBOW THEY SAID

Always use a 9-inch plate to help you eat the correct portion sizes. Eat half a plate of non-starchy vegetables, 3-4oz of protein (size of the palm of your hand)- I have salmon for this meal, and 2 cups of our mango/Okinawan purple potato medley.

2 cups of the mango/potato medley: approx 304 calories, 56gm carb, 9 gm fat, 3mg sodium, 755mg potassium- Enjoy!