|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 8g||29%|
|Total Sugars 17g|
|Vitamin C 71mg||355%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
It may seem a bit odd to put an avocado in a smoothie, but this fruit (yes, it's a fruit) lends a delicious creaminess and velvety texture. Since avocado doesn't have a strong flavor, it works well in this three-ingredient mango smoothie, which also includes orange juice. The juice and mango provide plenty of sweetness, so you won't even notice the slightly savory avocado.
The trick to making sure this smoothie is cold and the right texture is to use frozen mango, but if you happen to have fresh mango on hand you can simply add some ice. Any type of orange juice will do, so feel free to use your favorite brand or freshly squeezed. To make this healthy beverage, the ingredients are all placed in a blender and whirled together until smooth and well combined.
You can feel really good about starting your day or ending your workout with this recipe since this smoothie is packed with nutrition. Avocados have plenty of healthy fats, potassium, fiber, and vitamins C and B6. Mangos have double the daily value of vitamin C and are high in fiber, vitamin B6, and potassium as well. If you would like to keep the sugar level low, use an orange juice with less sugar or make your own.
Enjoy this smoothie for a healthy vegan breakfast or a nearly raw food breakfast. This recipe comes courtesy of Avocados from Mexico.
1 avocado, fully ripened, halved, pitted, and peeled
2 cups frozen mango cubes, not thawed
1 cup orange juice
1 cup water
Steps to Make It
Gather the ingredients.
In a blender or food processor, combine the avocado, mango, orange juice, and water.
Whirl until smooth and there are no chunks left.
Divide among chilled glasses.
Ways to Prevent Your Avocados From Browning
Avocados are known for turning brown, which is due to an enzyme under the skin; when the fruit is exposed to air, the bright green flesh turns an unattractive brown or black. Luckily, this oxidization can actually be avoided in a few different ways.
- Before the avocados are cut, blanch the whole fruit. This entails boiling the avocado for just 10 seconds—any more and the avocado will cook—and then immediately placing in a bowl of ice water. At this point, the avocado can be used right away or stored for later.
- If the avocado is cut, squeeze some fresh lemon or lime juice over the flesh and wrap well in plastic wrap. The acid from the citrus will slow the browning process, and the plastic wrap will limit the amount of air from coming in contact with the fruit.
- A more sustainable storage solution is an avocado keeper. These special containers are said to keep the avocado greener longer.