My mango love affair continues! In fact, I may be officially hooked. The mango I used for my salad last week was so ripe and juicy and delicious that I wasted no time in going back to the store to pick up two more. Bonus: they’re ridiculously cheap right now! If this is mango season, I never want it to end (too bad avocados are back up to $2).
One of the easiest ways I’ve found to utilize fresh fruit – and ensure they don’t go bad before I use them – is for a morning smoothie. I’ve been blending up drinks like crazy lately. For me, it’s a fast way for a non-breakfast eater to get some good nutrition first thing in the morning. However, my smoothie routine has become quite boring of late: strawberry, banana, frozen mixed berries, repeat. This morning, I decided to kick-start my day with an exotic, tropical twist: mango (of course), raspberries, banana, and orange juice. It has a great tangy flavor!
One tip to dicing mangos: Be warned, I’ve come to find out they have a hard center. I’ve had success in slicing the mango flesh on all four sides, essentially cutting around the core, then going back and cutting off whatever else that can be salvaged from the core. And of course you’ll want to strip away the peel leaving as much of the flesh as you can.
I think a vacation in Hawaii may be in order to satisfy my tropical temptations 24/7!
(Makes 1-2 Glasses)
1/2 a mango diced
Handfull of Raspberries
2/3 Cup of Orange Juice
4 Ice Cubes
Blend all ingredients until smooth
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