Ingredients:
1 large cucumber
1 large mango (I used a fairly green one, which made a nice crispy counter texture to the cucumber. It would work as well with a ripe mango.)
Juice and zest of 1 organic lime (When I am using zest I always use organic so as not to include any pesticides unnecessarily.)
1 clove chopped garlic
1/4 cup apple cider vinegar
1-2 Tbs raw honey
1 tsp cayenne (or chili paste if you have it. This is pretty spicy, but of course you can adjust to your taste.)
1 tsp salt
1 Tbs coconut oil
1/2 pound ground beef
2 Tbs coconut milk
1 Tbs gelatin
Directions:
1 large cucumber
1 large mango (I used a fairly green one, which made a nice crispy counter texture to the cucumber. It would work as well with a ripe mango.)
Juice and zest of 1 organic lime (When I am using zest I always use organic so as not to include any pesticides unnecessarily.)
1 clove chopped garlic
1/4 cup apple cider vinegar
1-2 Tbs raw honey
1 tsp cayenne (or chili paste if you have it. This is pretty spicy, but of course you can adjust to your taste.)
1 tsp salt
1 Tbs coconut oil
1/2 pound ground beef
2 Tbs coconut milk
1 Tbs gelatin
Directions:
- Spiralize the cucumber and place in a colander to drain.
- Peel and julienne the mango.
- Mix together lime juice and zest, chopped garlic, vinegar, chili powder, salt, and honey. Taste and see if it needs adjusting.
- Mix cucumber and mango together in a bowl then toss with the dressing. Set in fridge for about an hour.
- Melt coconut oil in a frying pan over medium heat.
- Crumble the ground beef into the pan and brown.
- When the meat is browned, drain the dressing from the cucumbers and pour it over the meat.
- Add the coconut milk and salt.
- Sprinkle the gelatin slowly, a bit at a time, and stir after each addition.
- Simmer until the sauce thickens.
- Place the cukes and mango in pasta bowls. Cover with meat and sauce.
- Enjoy!