I apologize that I cannot pass you a pair of sunglasses to wear while reading this post. It is a tad on the bright side.
Rise + shine!
Is it just me or are champagne mangos adorable? And why do they remind me of baby ducks? Please ignore me!
Here is a quick tutorial on slicing these babies up.
Note: The champagne mango pit is not your typical pit. It runs the length of the mango and you can’t remove it [like an avocado]. You have to cut around it instead. Typically, it’s about 1/2-inch thick.
First] Hold the mango upright on a cutting board and slice down with a sharp knife about 1/4-inch off the center of the stem. You can hear/feel when you’re hitting the pit. Adjust the knife placement if needed. It makes a funny scraping noise.
Second] Slice away the outside skin around the pit and cut any excess mango that isn’t part of the pit. Or, go at it with your teeth! <--- my method of choice
Third] Make lengthwise then crosswise cuts into the fruit of the mango, being careful not to cut through the skin.
Fourth] Placing your fingers on the skin-side of the mango and your thumbs on the fruit-side, flip the mango half inside out, pressing up with your fingers and pulling with your thumbs.
Fifth] Slice the mango cubes from the skin.
And now we make a smoothie.
That is sure to be your new favorite.
It seems like everyone is feeling “off” around here lately. Myself + Chris included. I’ve had this dizzy/nauseated feeling all week [fyi – not pregnant or hungover] with major sinus pressure. Not sick, just off. The weather has been whacky, which is typical for springtime in Colorado and most likely the cause for feeling like this. For instance, this weekend was 70 degrees and yesterday it snowed.
So, the point of this smoothie was to load up on Vitamin C, potassium, and all the other fantastic nutrients floating around in this tropical combination of fruit. It was also another chance to include some Omega-3’s as I mentioned trying to do more of the other day. I did so with ground flax which you can’t detect the flavor of at all. And then I topped the smoothie with shelled hemp seeds [photographed below], which are also rich in Omega-3’s. Next, I threw in a little ground turmeric. The taste doesn’t come through and it has quite a long list of health benefits, so I figured, why not?
And speaking of hemp seeds, I’m actually kind of hemp obsessed. Hemp seeds, hemp oil, homemade hemp milk, etc. Hemp is an incredibly nutritional little seed that just so happens to be a complete protein, is fiber-filled, and very easily digested. The seeds have a nutty flavor and are great sprinkled on salads, smoothies, overnight oats, yogurt parfaits, and hot breakfast cereals. I buy mine on Amazon.
But back to the smoothie. Ohhhh, this smoothie!
It is instantly energizing with its bright color and intense, fruity flavor. The texture is perfectly thick + creamy, just how I like my smoothies.
Tropical Sunshine Smoothie gluten-free, vegan // yields 1 smoothie
- 1 champagne mango, skin removed + sliced
- 6-inch frozen banana
- 3/4 cup frozen pineapple
- 1/4 – 1/2 cup unsweetened almond milk
- 1/4 cup orange juice
- 1 1/2 tablespoons ground flax meal
- 1/4 teaspoon turmeric, optional
- Blend ingredients together until smooth. Add more milk for a thinner consistency. Top with unsweetened coconut, hemp seeds, ground flax, walnuts, etc.
Other add-in ideas: Sub lite coconut milk instead of almond milk for a richer + lightly coconutty flavor. Add in cinnamon and/or ginger for a kick of flavor. Add 1 tablespoon of walnut butter for extra creaminess. Sub chia seeds instead of flax if desired, which both help to thicken the smoothie.
Make a double batch [sans the toppings] and store in the fridge for 2-3 days. Shake up and guzzle down at your leisure!
Yes. I eat my smoothies with a spoon! I don’t like slurping up toppings through a straw and the spoon-eating makes me eat them slower, helping to avoid brain freeze.
Who wants to come over for smoothie soup?