It’s not Summer without a Coconut and Mango Smoothie
This Coconut and Mango Smoothie is just delightful. It’s so very much like mango in flavour, yet creamy from the hazelnuts and coconut flesh. It’s so simple to prepare and definitely one to tick off this summer.
As we edge further into February, it becomes apparent that the end of Summer is near and what comes with that is sadly the end of the season for so many beautiful, some exotic and mostly tropical fruits – the most significant on my radar are mangoes.
Did you know that Mangoes are?
- Australia’s most popular seasonal fruit
- A great source of Vitamin C and Calcium
- Packed with beta-carotene
- A great source of Potassium
- High in fibre
- There are more than 1,000 varieties worldwide (though Bowens a.k.a. Kensington Pride are my fave!)
I absolutely love mangoes. Summer is not summer without them. I remember so fondly playing in and under our many mangoes trees as a youngster, picking and eating the perfectly tree-ripened and sometimes lorikeet-damaged fruit as we went. It was a splendid time and none-the-less, the place and time where I developed such a fondness for this wonderful fruit.
Given that the mango season is nearing its end, now is the time to buy them by the tray-full, before they all run out…and Enjoy!
More ways to enjoy Mangoes:
There’s so much you can do with mangoes. Here are a few of my ideas:
- Eat them fresh, as they are
- Make a salsa with lime juice, and coriander to serve with grilled salmon or prawns
- An old family favourite: Stew and freeze for the winter months
- Slice and freeze fresh for smoothie supplies
- Add to muffins with coconut
- Make this very Coconut & Mango Smoothie with Hazeluts (below)
- 1 fresh young coconut water and flesh
- 1 mango
- 1 handful raw hazelnuts
- Add to the blender: the coconut water, scraped coconut flesh, mango flesh and hazelnuts.
- Whiz until smooth and pour to serve immediately.
- Make it chilly – pour over ice
- Pack a protein punch – add your fave protein powder
- Give it an anti-inflammatory boost – add a tsp of ground turmeric
- Freeze for later – pour into ice-block moulds