In my house, we are absolutely mad for mangoes. In fact, during Alphonso mango season, we buy them by the case!
There are over 1000 varieties of mangoes in existence. Each type has a unique flavour and texture. Alphonso mangoes are native to western India and are a national obsession during the short season from late March through June. They have smooth, creamy, golden saffron-coloured flesh with a sweet tropical flavour. The rich taste is described as a blend of peach, nectarine, apricot and melon with hints of honey and citrus, only better!
If you enjoy mangoes, these ones are certainly worth a try. They have even made it to the the List of 1000 Things to Eat Before You Die! However, if Alphonsos are unavailable where you live, any sweet ripe mango will do the trick!
For 2 servings, blend together until smooth:
2 cups diced ripe Alphonso mango (or other variety ripe mango)
1 cup canned organic coconut milk (I use full-fat)
1/2 cup steamed-then-frozen cauliflower OR 1/2 frozen banana
1/2 cup plain Greek or coconut yogurt
1 to 2 Tbsp natural almond butter (optional, adjusted to taste)
1 to 2 tsp gelatinized maca powder (optional, adjusted to taste)
1 tsp pure vanilla extract (optional)
1/4 to 1/2 tsp turmeric powder and a pinch of black pepper (optional)
unsweetened coconut water, or liquid of choice, adjusted to desired consistency
optional Lakanto monkfruit, stevia, raw honey (nonvegan), or sweetener of choice, adjusted to taste