Mango Power Mounds

It is winter and I miss warmth, the sun, dryness, and of course mangoes! Honestly, it's been hard to find inspiration to blog. No, I haven't stopped photographing or cooking or eating! for that matter, but putting it all together takes energy, and who isn't a little lethargic this time of year!

So what do I do in winter, when I miss mangoes? Stock up on this stuff :) I enjoy dried mango slices. They are more widely available than fresh mangoes and you can find them all year. In Seattle, I found mine at Ballard Market -- the grocery store not the farmers' market. They are available in almost any Asian market, too.

I've found them sugared and without sugar, so have your pick! Now don't go emptying the shelves at Ballard Market :) but try incorporating dried or dehydrated fruits into your winter foods. We're fortunate in Seattle to have many awesome suppliers at our markets, like Tiny's Organics' dried pluots (which I used in my Trailmix Turtles recipe), Pipitone Farm's Rock Island Red dried tomatoes, and Booth Canyon Orchard's dried applies.

I always incorporate locally dried summer foods in all kinds of winter recipes, and this year it includes my stollen, granola, and a remake of my Trailmix Turtles which I call Mango Power Mounds :) Whether you are out there trekking this time of year, or not -- like me :) -- these make a good, wholesome snack. Dipped in a nice dark chocolate, they also become slightly decadent ;)

I used:
1/2 cup rolled oats
2 tablespoons whole wheat flour. Substitute any other whole grain flour of your choice.
1/2 stick butter. For a vegan substitute, I have used Earth Balance Natural Buttery Spread.
1/3 cup local wildflower honey. Use any locally produced honey, I recently learnt it helps build your immune system against plant borne allergens!
1/4 cup chopped pistachios
1/4 cup total chopped dried mangoes and candied ginger

1/4 teaspoon Saigon cinnamon
1/4 teaspoon ginger powder
1/2 cup finely chopped dark chocolate, or chocolate chips of your choice

My method:
1. Preheat the oven to 175 C (350 F).
2. In a small sauce pan, melt the butter on low heat.

3. Mix all the dry ingredients and dried fruit thoroughly.

4. Once the butter melts, add the honey to it, mix, and turn off the heat.
5. Line a small loaf pan with parchment paper, or grease it with butter. If you use parchment paper, you can also get nice bar shapes instead of rolling the mixture up!

6. Add the butter and honey mix to the dry ingredients, and make sure everything is incorporated well.

7. Dump the mixture in the prepared baking dish, and lightly press it all down, nice and even.
8. Bake for about 25 minutes, or until you start smelling it strongly and see it slightly browned. Don't let it get too dark, or the mounds will be bars, too chewy and dry!

9. Let it cool for a few minutes outside the oven, then roll into small balls and press one side of each down on a chopping board, to get dome-shaped mounds.
10. Melt the dark chocolate using a double boiler or in the microwave.
11. Dip the mounds in the chocolate, then let them cool in the refrigerator for a few minutes. Cover & store in a cool, dry place once the chocolate solidifies -- if any remain! Ours were gone in a couple days :)