Mangos For Breakfast

With spring in full swing, I find myself awake around 6:15 every morning, so I have started a new habit: getting up with my husband and making a proper breakfast for both of us.

On this day, we had sautéed mushrooms with a mango, fresh basil, and cottage cheese. It was incredibly simple: just sauté up veggies of your choosing, chop a mango for each person, add 1/2 to 3/4 cup cottage cheese, and garnish with fresh chopped herbs (basil, cilantro, or parsley all work well here).

For a how-to video on peeling and cutting a mango, you could try this quick example of dispatching the mango into three more manageable pieces, or this longer explanation from a mango farmer.

I typically peel the mango first, either with a potato peeler (a good sharp one) or a sharp paring knife. Then, I cut the mango as in the first video, chop up the two halves, and cut all available fruit off the pit (seed).

What do you eat for breakfast? Does it set you up well for the day? Is it a coffee and a cookie or granola bar on your way, running out the door? Do you skip it all together?

How often do you actually sit down and enjoy each bite of a well-prepared breakfast, savouring the moment? I have not done this often enough. I plan to do this more.