Plum blossoms, blood oranges, Minneola tangerines, Ruby Red grapefruits and Lunar New Year signal the arrival of Spring in San Francisco. Farmer's markets are flush with colorful fresh citrus fruit, perfect for creating delicious smoothies like this citrus- mango combo, which can be made in a minute or two.
Dried mango slices are a versatile all- season pantry staple. When re-hydrated and blended into smoothies, they add velvety texture, valuable nutrients and a subtle tropical flavor. To re-hydrate, place a handful of mango slices in a glass jar and add water to cover. Mangoes will be soft enough to use in about an hour but can be stored in the fridge for up to three or four days in the jar of water.
Citrus - Mango Smoothie
2 or 3 medium blood oranges or Minneola Tangerines
3-4 mango slices, re-hydrated
1/2 cup mango soaking water
Use any combination of citrus.
Remove peel and seeds, slice into chunks.
Place citrus, mango slices and water in blender and process on high until smooth. If needed, add a little more water. Serve immediately. (Yields about one serving).
