Mango Pineapple Smoothie–
3 Mangos, diced
2 ounces orange juice
1/4 – 1/2 cup pineapple (we just used canned because none of the ones in the store seemed ripe enough. I recommend fresh if you can.)
2 tablespoons yogurt
Pinch of salt
When picking mangoes, I look for ones that have some red on them, but aren’t all red/orange in color, and give just a little when I push on them.
I cut off the cheeks and fingers with a chef’s knife, but I switch to a butter knife when removing the flesh from the skin so I can get every last bit without endangering myself.
Put the mango chunks in the freezer while we ate so that our smoothies would have a more milkshake-like feel.
The only trick is sometimes the blender needs liquid to catch, so put the orange juice in before the fruit. I didn’t and ended up stopping the blender and pushing down the mango flesh a couple of times. P.I.T.A. (pain in the a**)
Blend, taste, adjust.