I love getting freshly blended fruit and vegetable juices when I travel to tropical locales: maracuja juice at the Jugo bars in northeastern Brazil and papaya juice in Costa Rica stand out in my memory. And now I can add to that the fresh watermelon-mint juice smoothie I enjoyed at the Israeli markets last week.
Back at home, mangoes are coming into season somewhere as low-priced mangoes are all over the grocery stores. I’ve loved mangoes in the tropics since childhood, and now that they are available up north, I’m thrilled to hook my kids on this vitamin C powerhouse. Strawberries, blueberries, kiwis, cantaloupe… I’ll throw almost any fruit (or vegetable) into a smoothie. Sometimes I’ll add a “milk”; other times, not. There is not a “magic” recipe for a smoothie as any combination of fruits or vegetables and ice or water or juice or a milk or milk substitute will turn out a frothy delight. Lately, I’ve been making fresh mango-banana-almond milk smoothies and my kids are going crazy for them.
When I received a Magic Bullet mini blender as a gift, I wasn’t sure I’d ever use it. But when it comes to producing quick, delicious, healthy smoothies for my kids, the single-serving Magic Bullet sure comes in handy.
Be sure to always wash mangoes before cutting into them, as filth, pesticides, or bacteria can travel into the fruit on the knife if it cuts through a dirty peel. I use a veggie wash on all produce before cutting to reduce the risk of contamination.
To cut a mango, hold it up on end so it’s a flat, vertical oval. Slice the “cheeks” off on either side. Lightly score each cheek, taking care not to cut through the skin, then invert it and slice the mango flesh from the peel. You can find great instructional videos on YouTube for peeling mangoes.
Beware of packages of pre-sliced mangoes as they likely have been sprinkled with anti-microbial product like sodium bisulfate or sorbic acid, which may cause headaches, stomach distress, inflamed joints or other symptoms in sensitive people.
