Mango season is here again. Our household loves mangoes. Come late October and the fridge starts filling up. J managed to pick up a tray of 18 mangoes for $24 today ($1.33 per mango). The supermarkets have them for about 2 for $6.
The box had a few ripe ones in there which gave me a great excuse to blend them with a few other fruit into a yummy lunchtime treat. Here’s my recipe for a delicious and healthy smoothie that can be enjoyed for breakfast or as a mid morning or afternoon snack.
Mango smoothie
2 mangoes
1/2 cup frozen blueberries
1 banana
400ml coconut milk (full cream)
a handful of ice cubes
Blend all the ingredients together and enjoy.
Serves 4.
What’s so good about mangoes?
They are sweet and very refreshing on a hot summer’s day. Filled with vitamin A and vitamin C. They are rich in fibre and potassium while being low in calories. Check out more info on delicious Australian mangoes here.
Mangoes are versatile and can be used in sweet or savoury dishes. Eat them on their own, add them to a prawn and chilli salad, make a mango salsa to go on your grilled barramundi fillet, or create a delicious summer mango cheesecake. It’s not wonder mangoes are one of Australia’s most popular seasonal fruits.
