✓ 2-3 medium mangoes; use any variety that you like but they should be ripe. Each mango should yield about 1 – 1 ½ cups when chopped; alternatively, you can start with thawed (in the refrigerator) frozen mango cubes.
✓ (optional) 2t crushed walnuts (you can certainly skip but nuts add a nice crunch; walnuts give omega-3 fatty acids but you can also use macadamia nuts or slivered almonds
✓ 1 cup arugula
✓ (optional) 1 t candied ginger cut into ¼” or smaller pieces
✓ ½ cup blueberries, fresh or frozen
✓ 2 dates or 1t maple syrup; you can skip if you have really sweet mangoes
✓ ¼ t – ½ t ginger; if you want a subtle flavor, use less. Use even more if you want a pronounced ginger taste, up to about ¾ t. Skip entirely if using candied ginger.
✓ (optional) 2t vegan yogurt; pick unsweetened plain or unsweetened vanilla
✓ 1 t lime or lemon juice
✓ 1 t vanilla extract
✓ Pinch of cinnamon; I love using cinnamon for its health properties of limiting glycemic load. In this dish it does go with blueberries though not famously so, but I add just a little so it’s not noticed.
✓ ¼ cup water; you can use a little less if you want a thicker sauce
