One of the benefits of living in the tropics is having access to fresh fruits all year round. And not just any ordinary fruit, but plump, succulent specimens kissed by the sun. Among these wonderful tropical fruits, my favorite has to be the mango. I’m sure you’ll agree with me when I say that Philippine Mangoes are the best in the world.
Perfect in sweetness when ripened on the tree, our local mango is fleshy, flavorful and naturally sweet. Best eaten just as it is, sliced then scooped out with a spoon, this fruit is one staple I remember fondly when I think back to my childhood. Of course, it’s also wonderful for making cakes and pies, and of course, mango smoothies!
The best mango smoothies are made with fresh, ripe mangoes. I’m partial to adding a little bit of milk when I make it at home for added creaminess, but the dairy-free ones sold ones at mall smoothie stands are just as wonderful. As long as there’s a lot of mango goodness in it, I’m happy. Such a wonderful way to enjoy a wonderful fruit, don’t you think?
Mango Smoothie v. 23 October 2012
- 1 mango, cheeks separated from the pit
- 1/2 cup milk
- 3 Tbsps sugar
- 5 ice cubes
- Scoop the mango flesh into a blender jar.
- Add milk, sugar, and ice cubes.
- Blend on low speed to crack ice.
- Switch to a higher blending setting for a smoother shake.
- Serve quickly!