Honey-Mango Smoothie Recipe

Living in Minnesota, finding mangos that are sweet and juicy during cold weather months is challenging. Often harvested and shipped before they are ready results in a fruit that lacks taste, texture, and is dry. Because of this, mangoes are one fruit that I typically reserve for summer eating when they are ripe, flavorful and in great abundance.

The honey mango, also named Ataulfo, young, baby, yellow, honey, or Champagne mango originated in Mexico. They named the Ataulfo mango for grower Ataulfo Morales Gordillo. Grown primarily in Southern and Central Mexico, the peak season for these hardy yellow mangoes are March through June.  This explains why there is an abundance of honey mangoes during warmer months in the United States, especially in Minnesota.

Honey mangoes are bright yellow with a sweet, buttery meat that’s easy to slice. Honey mangoes is also the perfect fruit to use as edible decor by cutting slices of the flesh into attractive shapes using small cookie cutters. You can see an example of mango flowers in my recipe for Energy Blast Breakfast Granola with Mango flowers.

I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinarybutterfly on Pinterest.