Mango - this humble stone fruit needs no introduction. Mangoes are loved by all. We wait all year long for the arrival of these beauties in summer. Raw or ripe this fruit is so versatile it can be used to make pickles as well as desserts, no wonder it is the National Fruit of India.
Summers bring in the joy of having abundant supply of Mangoes. But, due to Corona virus resulting in #lockdown these have arrived so late in our kitchen. Made my first Mango Smoothie of the season today. Here's how we make this dreamy-creamy smoothie.
This creamy Mango Smoothie is super refreshing and just perfect for breakfasts or for evening snacks. So rich it keeps you full for longer and is sugar-free.
1 Cup Mango - Peeled and Chopped
1 Cup Milk - Frozen
1 1/2 tbsp - Fresh Curd(optional)
1 tbsp - Honey
Salt - a pinch
In a blender, puree the cubed mangoes and sieve once to ensure there are no peels left. Out of the total pulp keep aside 1 tbsp for garnish.
Now in add the mango puree, curd, frozen milk and honey and blend it well. Add a pinch of alt and blend again.
Pour in a glass and garnish with a dollop of the puree and fresh mangoes.
Smoothie topped with mango cubes.
Pro - Tip : Salt enhances the mango flavour in the smoothie.
This smoothie has been our summer breakfast for years. The use of curd gives it a nice punch but feel free to skip it if you are allergic or are not a fan. You can also adjust the consistency to your liking this recipe gives you a thick consistency and makes 2 generous glasses. Use almond milk for a vegan smoothie.
This easy smoothie goes real well with granola and oats. Can also be paired with chia seeds and oats to make breakfast bowls. Get creative and have it your way.