I have a mango problem.
If they are less than a dollar I have to buy at least one. If they are 6 for $5 I end up with 12.
I’m not sure if it’s their beautiful smoothness, stunning color or how they taste, but if it’s mango season in Chicago, they end up in the cart.
My son, Tig, loves them, but ain’t no man can eat a dozen mangos.
Occasionally they’ll get super soft and are no longer viable as cubed fruit, and that’s a good day for me.
Because that’s the day that I remove a tiny piece of skin from the bottom and squeeze that juicy goodness — pulp, too — into the blender.
In this recipe I’m using an almost overripe mango, for a creamy, frosty and deliciously sweet mango smoothie. I also added in a cup or so of frozen mango, along with some plant milk, a piece of ginger, some ice, flax seeds and a pitted date.
This smoothie is very sweet and loaded with natural sugars, so it’s definitely a snack smoothie and not a breakfast smoothie.
Frosty Two Mango Smoothie
Super sweet, super frosty, and super refreshing any time of the year.
- 1 very ripe mango
- 1 C frozen cubed mango
- 1 C ice
- 1 C unsweetened nut milk of choice (almond works great)
- 2 T milled flax seeds
- 1 chunk (about pinkie tip size) ginger root
- 1 pitted date
- Step 1 Cut a chunk off the bottom of the ripe mango and squeeze the pulp into the blender.
- Step 2 Add all the other ingredients and blend well until smooth.
- Step 3 Add plant milk to thin as you like.
- Step 4 Enjoy!
Substitutions/add-ins: You can switch out the flax seeds for chia or hemp seeds. If you don’t have frozen mango, pineapple works just as well.
I hope you enjoy this smoothie as much as I do.