Every few years my family vacations in Florida for spring break and the first thing I do when I get there is head to the nearest grocery store for their yellow honey mangoes. Next to the sunshine and beautiful beaches, whipping up a huge batch of morning smoothies with plenty of honey mangoes is at the top of my vacation bucket list.
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
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.
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|Prep Time||5 minutes|
- 1 cup almond milk
- 1 yellow mango
- 1 banana
- 1 tablespoon almond butter
- 1 cup ice
- 1 scoop collagin peptides optional
- 1/8 teaspoon stevia
- 1/2 teaspoon chia seeds optional
- Blend all ingredients on high until smooth.
- Pour into favorite glass and enjoy!
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com