On our last day in London our friends Prue and Michael invited us to lunch–a treat.
We ate a delicious monkfish dish followed by Prue’s Mango Surprise--thought up by a thoughtful Prue with me in mind, i.e. something she hoped a type 2 diabetic could enjoy.
A dessert–my word!–and it was delicious!
Mangoes have been controversial.
On our return I did a bit of research.
The news is encouraging.
This from the GI Index:
Mangoes are one of the few tropical fruits with a low GI (51) so they’ll deliver sustained energy without spiking those blood glucose levels (in modest portions).They are also an excellent source of vitamin C, high in the soluble fibre pectin that helps in controlling blood cholesterol, a good source of vitamin E, rich in beta-carotene which the body converts to vitamin A, and loaded with compounds called polyphenols which have strong antioxidant properties protecting against heart disease and cancer. So you really don’t need an excuse to grab one.
Further reassurance and encouragement comes from the ygov site–Are mangoes good for diabetics??:
As usual, the message is “in moderation”.
Difficult in terms of Prue’s dessert!
Here it is:
500 gms/ 16oz (four small pots) yogurt--drained for 1/2 hour in a sieve to thicken it (spoon carefully into a fine sieve and leave to drain off the whey over a bowl in the fridge)
300 gms/10 oz ripe mango flesh–whizzed to a rough purée in a food mixer
the zest of an orange and a squeeze of its juice
- Whisk the three ingredients together in a bowl.
- Refrigerate for a couple of hours before eating.
- Serve in a small glass–with perhaps a finger waifer biscuit for non diabetics and a few strands of the zest/thin rind for the look of it.
Robin Ellis 
This looks really lovely – I’m vegan so I shall be making it with home-made soya yoghurt. However, I was wondering, if I were to use thick Greek yoghurt would I still need to strain it as it is already strained ?
No to straining greek yogurt–I strain the non-fat to make it like greek!
Robin,
First off, I am a huge Poldark fan. Secondly, I read your recipes with interest. My husband is T2 and also has afib so he is on coumadin as well. I have been using a web site, here in the USA, by a cardiologist and chef. Perhaps you have seen the site. Dr. Gourment ( http://www.drgourmet.com/index.shtml).He deals with recipes for cholesterol, diabetes, lactose intolerance, gluten free, coumadin, or GERD diets, etc. I have to balance the T2 aspect and the vitamin K issues for my husband. Does you new book offer a break down re: nutrition? I will be purchasing the book from Amazon. Not only do your recipes look tasty on your web site, but the accompanying photos make the end product look like comfort food as well. Thanks so much.
Linda
Pennsylvania
Hi Linda.
Thanks for the info on Dr Gourmet–I will check it out.
My book isn’t the kind that has detailed nutritional breakdowns of the meals, though I follow a way of eating that takes into account certain nutritional guidelines–the glycemic index and glycemic load of foods for instance.
It is an account of the way we eat (the UK subtitle is: a mediterranean way of eating)and have been eating here (Meredith eats the same food as me, though she does not have diabetes) since I was diagnosed 12 years ago.
It sounds as though you need a bit more guidance for your husband’s conditions.
Hello Meredith & Robin welcome home it’s nice to travel but it nice to come home.
I have been playing catch-up reading about your visits to London and Cornwall pleased to hear all went well.
The mango suprise looks very refreshing and teasty,I will give it a go at the week-end. Jimmy loves fresh pineapple rings with just a splash of single cream after an
evenings meal. Though he does love home made apple pie which I let him have a small slice of as a treat,but he does try to sneak an other slice if a don’t watch him or hide it Rotten aren’t I, but like I say to him it is for his own good.He is after all type 1.
Regards Elaine
He’s lucky to have you keeping him on the straight and narrow, Elaine!
Hello Robin
Many thanks for getting back to me so quickly about the greek yoghurt, much appreciated. We live in Cornwall and you (well you, Winston Graham and ‘Poldark’) are mostly to blame 🙂 🙂 🙂
Love it here and couldn’t live anywhere else – can’t grow mangoes unfortunately though, although we grow nearly all our own veggies etc.
regards
Mim
x
Thanks for that excellent information regarding mangoes. it is good in many ways. I use to think mangoes was bad for diabetics.
welcome back and i do look forward to receiving your blogs. Subjects are all interesting and informative.
That empty glass is too funny! Clearly well enjoyed. I tend to stick to fruit as much as possible, with the occasional piece of extremely dark chocolate. One thing I like to do is to puree frozen fruit and add some agave syrup if I’m craving ice cream. Agave is sweet but doesn’t raise your blood glucose too quickly. You only need a little.
Robin, I bought a copy of your book from Primrose Hill Books. Thanks for the “heads up”.
Thanks Tamara–I’ll have a look at “agave” though the word “syrup” gives me pause.
Never fear! Agave syrup is a beautiful beautiful thing. Imagine a mild honey with a thinner consistency. If you try some, you might go for the light variety at first and then try the dark kind. I’m pretty sure it will be your new favorite. It’s one of those ingredients that you can use (in moderation!) and not send yourself into a tailspin…
OK–thanks, Tamara, I’ll do a bit of research on it.
Tamara’s absolutely spot on about agave syrup – I bought some after seeing it on ‘special’ diets website for when we had a diabetic friend round for dinner, and I’ve used it since to replace honey in recipes too (love honey but I’m vegan now).
Mim 🙂
Thanks for that, Mim–anyone else with an opinion on?experience of: AGAVE?