I love this smoothie for many reasons. The first is that it has mangoes in it which help me gain weight with my newly diagnosed Celiac Disease and help build lean muscle; two things I am a fan of. But also because it has two new ingredients for my meals; Sunshine Raspberries + dried persimmons. Something I love doing with my posts is highlighting ingredients that not many have tried or would reach for unless encouraged and enlightened. This smoothie post adds two to the list, so that was pretty exciting. Honestly, the majority of my morning creations are made on a whim. I got lucky with the colors being all very similar.
Further Food Nutritionist Commentary:
By Denine Rogers
Mango Peach Sunshine Smoothie
1 bag of frozen mangoes, chopped (if frozen in a block)
2 bananas, chopped in half
4 dates, pitted
1 peach, sliced with skin on
2 tablespoons chia seeds
2 tablespoons flax seeds
2-3 cups unsweetened almond milk (depending on desired consistency)
handful of sunshine raspberries (smoothie topper)
handful of dried persimmons (smoothie topper)
1. Add your full bag of mangoes, chop up if large chunks have been frozen together
2, Next, add the bananas, chopped in half
3. Pit the dates and add to the blender
4. Slice the peach with skin on and add to blender
5. Add your flax and chia seeds
6, Pour in the almond milk, start with 2 cups but add more for a more runny consistency. The frozen mangoes will create a thicker/smoother consistency
7. Hit “puree” if available on your blender, blend until smooth
8. Pour into glass and top with the sunshine raspberries and dried persimmons
9. If there are extras, pour into another cup, top with a lid or foil and refrigerate. It will keep for up to 24 hours.
Per Serving: Calories: 483; Total Fat: 11 g; Saturated Fat: 1 g; Monounsaturated Fat: 3 g; Polyunsaturated Fat: 6 g; Cholesterol: 0 mg; Sodium: 205 mg; Potassium: 1065 mg; Carbohydrate: 97 g; Fiber: 18 g; Sugar: 67 g; Protein: 10 g
Calcium: 116%; Vitamin C: 34%; Vit A: 24% Iron: 16%;
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