It’s an orange madness around here today! I bought a case of delectable champagne, (ataulfo) mangoes, and they’re creeping into everything! If you haven’t tried champagne mangoes yet – be sure to look for them. They’re less fiberous than regular mangoes and they have an addicting sweet flavor.
Quarter and core the apple, then cut it into eights. I used a Honeycrisp apple, but Pink Lady or a Granny Smith would work as well. Both the apple and the orange add a bit of zestiness to the recipe. Mango can be a bit bland, and I’ve found adding ingredients with a sour component to be a big flavor booster.
I use a Zyliss peeler because it does an excellent job peeling the mango skin away without taking half the fruit!. Once they’re peeled, cut a flat spot off on end (see the top right photo). Placing the flat side down, stand the mango up and cut the ‘cheeks’ off both sides of the pit. Cut off any extra fruit from the pit always cutting away from yourself.
Pile everything into the blender and blend on high until it’s completely smooth. You can enjoy the whole 48 ounces immediately, and forget to share with anyone else because it’s so tasty, or refrigerate some for later!
Maybe it’s because we’ve had such a long winter, but I’m craving smoothies with their fresh flavors constantly!
- 2 mangoes, (12 ounces after it's cut up)
- 1 navel orange, peeled and quartered
- 1 apple (Honeycrisp, Pink Lady, or Granny Smith), quartered and cored
- 1 - 16 ounce bottle mango kombucha
- Peel the mangoes and cut off all the fruit from the pit.
- Place the cut up mango, orange, and apple in a blender.
- Pour the mango kombucha over the top and blend until smooth.
- Serve immediately or keep refrigerated up to 2 days.
For a variation, try adding some coconut milk for a tropical flavor, or 1 cup of ice cubes for a frosty version in warmer weather.
This recipe was first posted by GI 365 | Gourmet Innovations. All content is Copyright Protected - ©2013 - 2014 GI 365. All Rights Reserved. This content is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License
*You may only re-publish this recipe with attribution to this post. Feel free to contact me with any questions*
Disclosure – Some of the links on this page are affiliate links. This means that if you were to click on the link to the product or service, and make a purchase, then we will make a small commission. We feel that you should know, the companies associated with these links are recommended by us because we have personally used them and can verify they are safe companies to trust.