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Mango Berry Smoothie Recipe

Here's a classic and ultra simple smoothie recipe that's rich in fiber and a number of antioxidants - mainly anthocyanins, vitamin C, and polyphenols - and sure to please any family members or friends who are lucky enough to have you make it for them.

If you don't have a super strong blender to make easy work of the frozen mango and berry chunks, use half frozen mango and half fresh ripe mango, as most blenders should be able to handle these amounts with 2 cups of non-dairy milk.

Makes about 2 large servings


3 cups frozen mango chunks
2 cups frozen berries (raspberries, blueberries, blackberries, or strawberries)
2 cups almond milk or any other non-dairy milk
1 vanilla bean, scraped (optional)


Combine all ingredients in a strong blender and blend on high for 35 to 45 seconds or until smooth.

Serve straight away, but slurp slowly to avoid brain freeze, otherwise known as sphenopalatine ganglioneuralgia. Way too much information, I know.

Here's a lovely series of photos of ripe mango to get you inspired to enjoy them while they're in season:


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