This recipe is paleo and vegan friendly.
Mango is one of my favorite fruits, and it’s mango season in Florida so they are everywhere. This fruit is high in vitamin C, antioxidants, and has a ton of digestive enzymes.
In case you didn’t know, here is a simple way to cut mangos without the mess:
1 1/2 cups frozen mango chunks
1/2 cup cashew milk
1 tsp maple syrup
berries and nuts for toppings
- Place ingredients (except for toppings) into blender or food processor. Pulse to help break up the chunks and then blend until smooth.
- Pour mixture into bowl and then top with preferred toppings. For bowl, I’m using a few strawberries, blueberries, and sliced almonds.
Nutritional Facts per bowl: