In Australia on the east coast we have a long mango season, starting in late August and running right through March. They start in the Northern Territory and continue in Far North Queensland and then travel farther south in Queensland.
Mangoes are special. They are wonderful to cut open, slice each cheek and eat right from the skins with juice dripping down your chin and then sucking the flesh off the pits and skin. Or in a more civilised manner, cut the flesh off the cheeks and pit and serve in a bowl. However you eat them, their sweet, flavourful taste and brilliant colour make them a fruit from heaven.
Another way to consume mangoes is to transform them in to a drink by making a smoothie. This is straight from Anthony William’s new book “The revised edition of Life Changing Foods.’ In his book, he describes how mangoes help us to heal, replenish our glucose stores and even help us sleep! Without a doubt, they are a wonder food.
Mango Smoothie
Ingredients
2 cups fresh or frozen organic or chemical free mango flesh (about 2 mangoes)
1 cup pure organic coconut water (or more for a thinner consistency)
Method
If using fresh mangoes, wash the mango. Stand the mango with its stem side facing upwards. With a sharp knife, slice each cheek of flesh off the mango. Holding the cheek in one hand, cut the flesh into squares using two sets of vertical lines. Bend the skin back and cut the flesh off the skin carefully with your knife. Repeat with the second cheek. Cut any flesh left on the pit. Add the flesh to a blender.
Alternatively, add frozen mango to a blender.
Add in the coconut water and blend on high until you have a creamy consistency. Thin out if desired with more coconut water until you have the consistency you enjoy most.
Immediately drink and enjoy!
