Here is another smoothie combination I never would have thought to try. This one blends together mango, cinnamon, and basil. It turned out great! Chad preferred it after refrigerating for about 30 minutes. If you don’t have fresh mango, substitute with about 1 cup frozen.
The mango is a stone fruit originally from India. It is now grown throughout the tropics and the largest producers are India, China, and Mexico. They are available year round, but their peak season is from May to September. Mangoes are a great source of vitamin C, vitamin A, folate, fiber, vitamin B6, and copper. Ripe mangoes should give a little to pressure. Unripened mangoes can be stored at room temperature in a paper bag until ripe, then refrigerated.
Health note: The skin of the mango may cause contact dermatitis in some individuals. It is more likely to occur in those that are allergic to latex or previously exposed to poison oak or poison ivy. The reaction is usually delayed about 48-72 hours, delayed hypersensitivity. More information on allergic reaction to mango peel.
More information on the mango.
Ingredients
2 tablespoons old fashioned oats
1 mango
2 cups milk or almond milk
1/2 teaspoon ground cinnamon
2-4 fresh basil leaves
honey to taste
handful ice
Place oats in blender and pulse until powdery.
Peel the mango and cut in half, discarding the pit. Chop and place in blender.
Add milk, cinnamon, basil, honey, and ice. Blend until smooth.
Adapted from Apron and Sneakers
https://tarasmulticulturaltable.com/mango-cinnamon-basil-smoothie/
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