By Joanne Bruno | March 19, 2012

Photo: Joanne Bruno

As the weather starts getting warmer, I find myself craving tropical fruits.  It’s as if there’s a switch deep down in my subconscious that feels the sixty degree weather and responds with “pineapple mango papaya coconut time!”  And while I think what it really wants is for me to take this cue and run away to Latin America with it, I frequently just end up throwing mangoes into any and every dish that I make.  Salads, stir fries, and, as seen here, picadillo.

I made this originally during my early days as a vegetarian and it served as the perfect throwback to a non-veg meat dish that I loved.  Its so filling and satisfying, you just won’t miss the beef at all

Photo: Joanne Bruno

Adapted from Simply Recipes

Joanne Bruno is a food writer and third year MD/PhD student.  Find more of her delicious ramblings over at her blog: Eats Well With Others.

Lentil Mango Picadillo Recipe

Servings: 4
Calories: 360 per serving


  • 1 1/2 cups lentils
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp ground cinnamon
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 cup chunky tomato-based salsa
  • 1 large mangoor 2 small mangoes, peeled pitted and cubed
  • 2 tbsp toasted almonds, chopped
  • 2 tbsp cilantro leaves
  • couscous, rice, barley, quinoa, etc. (optional)


1. Place lentils in a large pan. Cover with 2 inches of well-salted water. Bring to a boil. Cover, lower heat to a simmer, and cook for 15-20 minutes or until lentils are tender. Drain.

2. Heat a large non-stick skillet on medium heat. Spray with cooking spray. Stir in the onions and saute until tender, about 5 minutes. Stir in the garlic, cumin, coriander, cinnamon, cumin, oregano, and thyme. Cook 2 minutes more. Gently stir in cooked lentils, mango and salsa.

3. Lower the heat to low. Cover and cook for 2 minutes. Spoon into serving dish. Sprinkle with chopped almonds and cilantro. Serve with grain of your choice.

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