Oh summer! The perfect time to make fruit smoothies/shakes in the Philippines. Truly, the best way to cool down in a hot country.
While summer in Michigan does not get as hot and humid like the Phils (thankfully!), it’s still great to make fruit smoothies to cool down. It’s a good way as well to make my kids drink their fruits. Who can say no to freshly made fruit shakes! Mine don’t!
When it comes to fruit smoothies, hands down, Mango Smoothie reigns supreme for me. The next one on my list would be Avocado Smoothie (yup, you read it right! Avocado is considered fruit in the Phils! More on this on my next post…) and then…. Guyabano (Soursop fruit) Smoothie. The last one I miss terribly cause I have never seen the fruit ever in any grocery store here. But, let me not forget, Papaya Smoothie, it can rival any of the three in taste if you find the ripest juiciest one!
Anyway, I can go on and on ’cause there are many other tropical fruits that you can use for a fruit shake in the Philippines. I have even tried Durian shake and amazingly loved it!
In the Philippines, we pride ourselves in having the best mangos in the world. I have yet to taste another one which can equal ours. Pardon me, but all Filipinos will say this! 🙂 Carabao Mangos (picture below) when ripe to perfection are the best for fruit shakes.
These mangos, which look like Champagne mangos, are from my province, Marinduque. They are so nice and sweet too!
I am just thrilled that at least I can find some nice mangos here so I can satisy my mango cravings.
For the smoothie, I used the Mexican Ataulfo Mangos and the Champagne Mangos (the latter is really a variety of the Ataulfo kind). The only difference is the Ataulfo one is really sweet while the champagne variety is more sweet-tart. I found out that Ataulfo mangos are actually bred from seeds of the Manila Mangos (yes, the famous Philippine ones) which were combined with other mango seeds from somewhere else. Am no expert but I do taste a bit of Manila Mango sweetness there, so perhaps it’s true! At least, am getting some Philippine mango there!
4 Ataulfo ripe mangos or 4 Champagne mangos (use the latter if you wish to have a sweet-tart shake reminiscent of a green mango shake)
* The photo below shows only 3 mangos but I actually used 4 of them.
1/4 cup milk, or to taste (optional)
Sugar (2-3 Tbsp), or to taste
Rinse the mangos. Wipe dry. To get the mango flesh, you can cut off either side of the mango down to the part where your knife touches the seed (you want to get as much mango flesh).
Then, cut lengthwise and then crosswise across the flesh down to the skin. They call this the hedgehog style of cutting a mango. See below. Scoop out the flesh with a spoon. Repeat with the remaining mangos.
Pour the milk, if using. Add the sugar too. I use between 2-3 tablespoons.