I have always liked mango. It has not been until recently, though, that I’ve learned to really appreciate mango. In fact, until I watched a presentation by The National Mango Board at Camp Blogaway I didn’t even know how to properly cut a mango! (They have a great instructional video here.) Mangos are not only delicious but chock full of good stuff for you. With 100% of your daily vitamin C, 35% of your daily vitamin A, 12% of your daily fiber and only 100 calories, mangos make the perfect healthy treat.
The National Mango Board was kind enough to send all us campers a box of mangos to enjoy. I was so excited to sink my teeth into that juicy, spicy, sweet & creamy scrumptiousness! There are several different types of mangos available in North America. The most common variety most of us are familiar with is the Haden with its red and green color and rich orange flesh. Another variety growing in popularity is the Atuolfo. It is smaller than Haden but also has a much smaller seed making it particularly fleshy. This mango is super sweet and creamy and I knew immediately it would make a perfect smoothie.
For this smoothie you want your mango to be just past its prime; what I like to call a day past perfect. I combined the mango with strawberries to add a little tartness but you can use any of your favorite fruit combinations. Instead of using regular ice, I froze coconut water into ice cubes to add even more good-for-you nutrition. This made the perfect healthy dessert. Now get creative, come up with your own combination and let me know what it is!
- 1 ½ cups coconut water, frozen in an ice cube tray
- 2 medium mangos
- 12 medium strawberries
Remove the flesh from the mango and slice the strawberries in half. Place all ingredients in a blender and purée on high until there are no remaining ice chunks. Divide into two glasses and serve!
Servings: 2 Serving Size: about 1 2/3 cup
Calories: 181 Fat: .9g Sat. Fat: 0g Carbs: 45.2g
Sodium: 73.4mg Fiber: 6g Sugar: 36.7g Protein: 1.9g
225% daily vitamin C
25.4% daily vitamin A