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!Print
- 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.
I used Champagne mangoes, otherwise known as Ataulfo mangoes. Any kind of mango will work, but the Champagne mangoes have less fibrous strands and an addicting flavor.
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.
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