Melon, Mango, and Mint Smoothie

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Summer means cold watermelon slices in Texas – just one of the ways we try to beat the heat. Holiday get- togethers ,family gatherings, or simple suppers often include cantaloupe or watermelon as a side.  Cool, sweet, and juicy, there is no better way to eat melons than sliced and eaten fresh.  Some like to add a dash of salt.  We love a squeeze of lime juice.

Often, there are a few slices of melon leftover which are fine stored in the refrigerator for a quick, cool snack.  We also like to use melon in smoothies, so I thought I would post a simple recipe for a wonderful summertime breakfast smoothie.

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Melon, Mango, and Mint Smoothie

1 cup Greek yogurt

1 mango, seeded and scooped out

1 cup (or more) seeded watermelon pieces, or substitute any melon

1 sprig of mint, leaves stripped

1 Tablespoon honey

juice of 1/2 lime

Place all ingredients in blender jar and pulse until smooth.  Pour into a pretty glass and garnish with a thin slice of melon.

 

 

 

Mango Salsa

IMG_0217Tomato salsa  may be our most frequent accompaniment to eggs, Mexican food, and tortilla chips – but fruit salsas compete strongly for favorites.  Among those, mango salsa is at the top of the list.  It may be hard to save a mango or two when I bring them home because we love them plain and with Greek yogurt.  Last week I used the last two out of a carton of six to make this beautiful topping for baked fish. I have also used it to layer over a roasted pork tenderloin or to dress up grilled chicken breasts.  If there happens to be any leftover, we pull out the corn chips and have a snack.

Mango Salsa

2 mangos, peeled and diced*
2 medium Jalapenos, seeded and diced
1/2 small red onion, chopped fine
2 tablespoon lime juice
1/2 cup roughly chopped cilantro leaves
Salt and pepper
Combine the mango, , Jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste
* I wash and pat dry the mango, stand vertically with stem end down, and with a sharp knife, slice down by the side of the large seed, repeating on the other side.  Then lay each mango half in the palm of my left hand, and with a small paring knife, carefully cut into the mango, making diagonal cuts in opposite directions. Then I turn the mango half inside out, and the cut sections pop out.  These can easily be scraped off with a spoon or the paring knife.

 

Summer Smoothies

Mango is my favorite tropical fruit.  We particularly like the small sweet Adolfo mango, also known as Champagne Mango.  I stand the mango up on its stem end, carefully slice down each side of the large seed, then, holding a mango half in my palm, make crisscross diagonal cuts.  Then I turn the half inside out so that the bite size pieces can be scooped off with a spoon. For fruit plates, I sometimes leave the half just as it is i the photo, for each person to scoop for themselves.

When we lived in Indonesia, we had a mango tree in our back yard.  I made pies with them, very much like peach pie.

I like them plain, but also use them in salsa, sauces, and smoothies.  Summer is upon us here on the Texas Gulf Coast, so a mango smoothie is a wonderfully cool, refreshing breakfast.  This week I made them with some mint, kiwi, and blueberries added.  Yum!

Summer Smoothies

1 cup Greek Yogurt, plain

2 mangos, pitted, peeled and cubed

2 kiwi

1/2 cup blueberries

1 sprig of mint leaves, plus extra for garnish

Mix all ingredients in blender, adding a few ice cubes for extra chill.  Pour into 2 tall glasses, garnish with mint and peach or mango slice.