Green Plan Traders: Transparency and Ethical
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- WHO WE ARE
What We Do
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- Ataulfo
- Tommy
- Kent
- Hadden
- Keitt

Ataulfo
- Color: Vibrant yellow.
- Shape: Small, flattened oblong shape.
- Peak Availability: March to September
- Primary Source Country: Mexico, Peru, Ecuador, Brazil

Tommy
- Color: A dark red blush often covers much of the fruit with gree and orange-yellow accents.
- Shape: Medium to large with oval or oblong shape.
- Peak Availability: February to July
- Primary Source Country: Mexico, Brazil, Ecuador, Guatemala

Kent
- Color: Dark green and often has a dark red blush over a small portion of the mango.
- Shape: Large oval shape.
- Peak Availability: May to September
- Primary Source Country: Mexico, Peru, Ecuador.

Hadden
- Color: Bright red with greem and yellow hues and small white dots.
- Shape: Medium to large, with an oval to round shape.
- Peak Availability: March to May
- Primary Source Country: Mexico, Ecuador, Peru

Keitt
- Color: Dark to medium green, sometimes with a pink blush over a small portion of the mango.
- Shape: Large oval shape.
- Peak Availability: August to September
- Primary Source Country: Mexico, Ecuador, Brazil, United States.
- RECIPES
Life Made easy with a Slice of Mango
Mango Salsa

A zesty, sweet, and tangy salsa that’s perfect as a dip or topping for grilled meats and tacos.
Ingredients
- 2 ripe mangoes, peeled and diced
- 1 small red onion, finely chopped
- 1 red bell pepper, diced
- 1–2 fresh red chilies, deseeded and finely chopped (adjust to taste)
- 1/2 cup fresh coriander (cilantro), chopped
- Juice of 1 lime
- Salt and black pepper, to taste
Instructions
In a medium bowl, combine the diced mangoes, chopped red onion, red bell pepper, and chilies.
- Add the chopped coriander and lime juice to the bowl.
Season with salt and black pepper to taste.
Gently toss all the ingredients together until well combined.
Let the salsa sit for about 10 minutes to allow the flavors to meld.
Serve immediately with tortilla chips, grilled chicken, or as a topping for tacos.
Mango Avocado Salad

Ingredients
- 2 ripe mangoes, peeled and diced
- 2 ripe avocados, peeled and diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
In a bowl, combine the diced mangoes, avocados, red onion, and cilantro.
Drizzle with lime juice and olive oil.
Season with salt and pepper.
- Gently toss to combine.
- Let sit for a few minutes to meld flavors before serving.
This refreshing salad is perfect as a light lunch or a side dish.
Mango Popsicles

Ingredients
- 2 cups diced mango (fresh or frozen)
- 1½ cups water
- 2 tablespoons freshly squeezed lime juice
- ⅓ cup maple syrup or agave (adjust to taste)
- ¼ teaspoon vanilla extract (optional)
Instructions
Combine mango, water, lime juice, sweetener, and vanilla (if using) in a blender.
Blend until smooth.
Pour the mixture into popsicle molds.
Insert sticks and freeze for at least 4 hours or unti solid.
- To release, run warm water over the molds for a few seconds.
This refreshing salad is perfect as a light lunch or a side dish.
Mangonada

Ingredients
- 1 cup frozen mango chunks
- ¾ cup water
- ½ medium lime, juiced
- 1 tablespoon chamoy (Mexican chili fruit condiment)
- 1 teaspoon chili-lime seasoning (such as Tajín)
- 2 tablespoons diced fresh mango
- Additional chamoy and chili-lime seasoning for garnish
Instructions
In a blender, combine frozen mango, water, lime juice, chamoy, and chili-lime seasoning. Blend until smooth.
Drizzle chamoy inside a glass and sprinkle with chili-lime seasoning.
Pour the mango mixture into the prepared glass.
- Top with diced fresh mango and additional chamoy and chili-lime seasoning as desired.
Mango Chicken Fajitas

Ingredients
- 4 boneless, skinless chicken breasts
- 1 mango, peeled and cubed
- 1½ cups orange juice with pulp
- 1 habanero or jalapeño pepper, seeds and membrane removed
- Juice of 1 lime
- 1 teaspoon ground chipotle pepper
- ¼ cup chopped cilantro
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
Instructions
In a blender, combine mango, orange juice, pepper, lime juice, chipotle pepper, and cilantro to create a marinade.
Place chicken breasts in a resealable bag or container and pour the marinade over them. Refrigerate for at least 2 hours.
Preheat a grill or skillet over medium-high heat. Remove chicken from marinade and cook until fully cooked, about 6-8 minutes per side.
In the same pan, sauté bell peppers until tender.
Slice the cooked chicken and serve with sautéed peppers in tortillas.
Mango Guacamole

Ingredients
- 3 large avocados, peeled and pitted
- 1 small red onion, chopped
- 1 mango, peeled, pitted, and chopped
- 1 lime, juiced
- 1 tablespoon minced garlic
- 1 tablespoon salt
Instructions
In a bowl, mash the avocados to your desired consistency.
Add chopped red onion, mango, lime juice, minced garlic, and salt. Mix well.
Serve immediately with chips or as a topping for dishes.
- WHY MANGO
Why Choose Green Planet Traders
We work with several suppliers for the offshore Mangos. Moreover, we can supply year-round fresh mangos.
- TESTIMONAL
Customer Reviews
Client Name
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- CONTACT US
Get in touch
Address
- 1317 Wholesale St, Los Angeles, CA 90021