The more hotter the weather becomes the more I crave cold and refreshing drinks. Cold drinks really do help me cool down and give me a few minutes of alone time to imagine that I’m in a Hawaiian resort. If only that were true… but hey it doesn’t hurt to imagine!
Lucky for me my husband loves tropical fruits. Pineapples, mangoes, kiwis, you name it.. He went to the Philly Italian market yesterday and brought home a huge case of mangoes ( ladies, this is why we should do the shopping…). The first thing I thought was “Oh boy what was I going to do with 24 mangoes that are already ripe” but I knew I was going to have a ton of fun coming up with mango recipes over the weekend but the first thing that comes to mind when I think mangoes is smoothies.
Mango smoothies can be soooo could but they can also be very bad. The trick to a perfect sweet and creamy mango smoothie it to make sure the mangoes are really ripe. Like seriously, not just soft they have to be nice and gooey; the softer and riper the mangoes are the more sweeter the smoothie will be. If the mango is still hard the smoothie will be sour and grainy and will defiantly need some sugar. If the mango is ripe you don’t have to add sugar or any other sweetener.
As for selecting and storing mangoes, here are a few tips:
- Don’t focus on color. It is not the best indicator of ripeness. Squeeze the mango gently. A ripe mango will be slightly soft to the touch.
- Keep unripe mangoes at room temperature. Never refrigerate mangoes before they are ripe.
- Mangoes will continue to ripen at room temperature, becoming sweeter and softer over several days. To speed up ripening, place mangoes in a paper bag at room temperature. Once ripe, mangoes should be moved to the refrigerator, which will slow down the ripening process.
- Whole, ripe mangoes can be stored for up to five days in the refrigerator.Mango can be peeled, cubed and placed in an airtight container in the refrigerator for several days or in the freezer for up to six months.
This mango recipe is super easy to make and only requires 3 ingredients. You will need a mango, 2 tablespoons Greek yogurt and a dash of cinnamon. Whip it up in the blender for 2-3 minutes and there you have it folks! A super smooth and creamy mango smoothie. But like I said, please be sure your mango is super ripe or the smoothie will turn out sour.
- 1 ripe mango
- 2 tablespoons Greek yogurt
- 1/4 teaspoon cinnamon
- Place the mango in the freezer for 30 minutes to allow it to cool. If you are in a hurry you can skip this step and add 2 ice cubes into the smoothie instead. Remove the skin of the mango with a food peeler, Cut mango into medium chunks, reserve about 1 teaspoon of mango to use later for garnish on the smoothie (dice the reserved mango into small peices) .
Place the mango, Greek yogurt and 1/4 teaspoon cinnamon in the blender. Blend for 2-3 minutes on high or until the mixture is creamy. Use a spoon to scrape the edges of the blender if any mango get's stuck on the sides. Pour into a cup, top with the reversed mango and lightly sprinkle with cinnamon.