We’re at the peak of mango season nationwide, and for those of us who live where mango trees grow everywhere, that means well-meaning grocery bags of mangoes from friends and family.
Even though mango prep technology continues to evolve (this video has been making the rounds lately), us Floridians are pros at carving up the tropical fruit.
I like to keep frozen mango on hand for desserts and especially smoothies. Here’s my super easy way to freeze mangoes so that you don’t end up with a solid blob of frozen mango mush.
Line a baking sheet with plastic wrap and spread the mango pieces evenly on the sheet, making sure to keep the mango in a single layer. Put the baking sheet in the freezer for a few hours, and after the mango freezes, lift up the plastic wrap and separate the frozen mango to place in a plastic freezer bag.
(I had a very generous delivery of mangos, which turned my hands and my white-handled knife a lovely orange – think of the beta-carotene!)
Most mangos you’ll find in the grocery store are of the Haden or Tommy Atkins variety. They’re fairly large, with multicolored skin and a large, fibrous seed at the center. If you want to make your mango eating really easy, seek out the Ataulfo mango. It’s smaller in size but the skin is thinner as is the seed, so you’ll actually get the same amount of fruit. It’s also less fibrous.
Now that you have a vibrant pile of mango chunks, why not make something with them? This is my favorite way to use frozen mango and it’s the easiest mango smoothie recipe you’ll ever use. Basically it’s three ingredients – mangoes, plain Greek yogurt and ice. It makes a great breakfast smoothie because the Greek yogurt supplies a healthy dose of protein.
The mango is sweet enough to lift the Greek yogurt but you might want to add a squeeze of honey. You also might want to use a mixture of crushed ice and water because this mixture will be very thick. My Ninja was able to handle it but I did have to add a splash of water to get the blade moving.
Here’s the recipe: