Guaca-Mango Bagel

I made this simplefor a quick lunch yesterday and had to share it with you. A simple, fresh recipe is a delicious way to give your busy day a healthy boost.

Guaca-Mango. I’m a big fan of the combo of mango and avocado. The sweet and juicy, bright and zesty mango pairs perfectly with a rich, creamy avocado. I add in some spices and flavor accents for a fast and easy plate full of fresh flavors. Try it..

Juicy champagne mango over rich tofu cream cheese..



When I first started my blog, one of my most popular recipes was the Fuyu Cream Crusty. I took a crusty fruit and nut roll (beautiful rolls found at Essex Market, LES/NYC) sliced it in half, slathered it with tofu cream cheese, then stuffed it with sliced sweet fuyu persimmons. I love fuyus because they are sweet, silky and healthy – they are very high in fiber – 6 grams per fruit! I made this recipe a lot that fall and winter. And I still love my cream crusty sandwiches when I can get them…

The Cream Crusty. Basically, I combine whatever sweet, juicy, ripe fruit I have on hand with vegan cream cheese and a toasted bit of crusty bread. Maybe a bit of something savory as well like a sweet onion, crunchy greens, sprouts or creamy avocado. For the bread: a roll, bagel or loaf works well. Or you can even use straight up and simple toast. Here are my vintage cream crusty recipes:



Mango Cream Crusty:



Fuyu Cream Crusty:



Healthy Spread Substitute! If I had some on hand, I would’ve loved to sub the tofu cream cheese in this recipe for some healthy, whole food baked cashew cheese. Next time I’ll plan on that! Cashew cheese recipe. You could also sub with some hummus for a more savory approach to this recipe.

And today’s recipe..

Guaca-Mango Bagel

vegan, makes one bagel

1 bagel, sliced and toasted (the more grains the better)

1/2 avocado, diced

1/2 lemon, squeezed

3-5 dashes cayenne

3-5 dashes fine black pepper

pinch of truffle salt (or basic fine salt)

1 tsp grape seed, avocado or olive oil (optional)

1 small champagne mango, diced (about 1 cup)

1 tsp maple syrup

1-2 Tbsp vegan tofu cream cheese (*or try some cashew cheese for a healthier whole food substitute!)

fine pepper/salt to taste

garnish, remaining lemon half – sliced

To Make:

1. Slice the avocado and mango. Add the avocado to a small bowl with the pepper, cayenne, squeezed lemon juice, oil and salt. Toss and slightly mash with fork. Optional add-in’s could include diced jalapeno or chopped cilantro for even more “guacamole” flavor. In a separate small bowl, toss the mango in a bit of maple syrup and salt/pepper as desired. Set both aside.

2. Slice and toast you bagel – or bread – any bread item will work, but I prefer something hearty to hold up to the heavy avocado and plentiful mango cubes. Slather the cream cheese on one side of the bagel. Add a pinch of salt and pepper. I like to slightly salt my cream cheese since I find the tofu cream cheese can be slightly under-salted for my tastes – especially when I pair it with something as sweet as fruit.

3. Next, slather the avocado on the naked side of bagel. Squeeze some fresh lemon juice over top both sides. Add another drizzle of your favorite healthy oil if you’d like (I find this help to soften the bagel up a bit when combined with the acid of the lemon. Serve with fresh lemon slices!

For a mid-morning bite, this bagel pairs nicely with my Poor Man’s Fire Chai or my Coconut Vanilla Latte.

Or maybe even a Pumpkin Spice Latte..



