Mango curry and cannabis

Mango curry

This 30 minute vegan mango curry is delicious, healthy and may have a nice surprise if you consume cannabis after eating it. It’s super creamy, flavorful and features my favorite fruit plus it’s a hit with my family. It’s also a comforting meal in cold weather. If you need guidance on how to cut a mango, check out this video.

Myrcene

So why the nice surprise if you consume cannabis after eating mango? While much support for this claim is anecdotal, there are studies that support it. Mango contains myrcene, a common terpene that is also found in cannabis. Terpenes are chemical compounds that provide the taste and smells in plants.

In studies, myrcene has been shown to lower the resistance across the blood to brain barrier allowing it and other chemicals to cross the barrier easier and more quickly. This may explain why if you intake cannabis after eating mango, the effects of cannabinoids like THC may make you feel “higher” than usual. Usually eating mango 1-2 hours before smoking cannabis, depending on your metabolism, will trigger this effect.

Mango and cannabis

Mango benefits

Mangos have an awesome flavor, help improve digestion, increase bone density, improve skin and hair and help stabilize blood sugar levels in diabetics. Mangos have also been shown to help protect against cancer. And this is all in addition to facilitating an awesome cannabis high!

In this recipe below, I used half almond milk and half coconut milk. I didn’t add the chopped jalapenos or red pepper flakes because it would have been too spicy for my son, but I would otherwise for a spicy kick.

Mango-Ginger Chickpea Curry

Ingredients:

  • 3 cups cooked chickpeas
  • 2 cups mango chunks
  • 2 cups plant-based milk
  • 2 tablespoons maple syrup
  • 1 tablespoon curry powder
  • 1 tablespoon ground ginger
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon ground cinnamon

Instructions:

  1. Heat a large pot over medium heat.
  2. In the pot, combine the chickpeas, mango, milk, maple syrup, curry powder, ginger, garlic powder, onion powder, and cinnamon. Cover and cook for 10 minutes, stirring after 5 minutes.
  3. Uncover and cook for an additional 5 minutes, stirring every other minute. Serve.
Mango curry

Per Serving: Calories: 219; Total fat: 4g; Carbohydrates: 38g; Fiber: 9g; Protein: 8g

Published by julianarene

Colorado writer, yogi, digital marketer, music, food and nature lover.

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