Here is a very tasty fruit smoothie featuring Mango and Banana. Read on below the recipe for some info on both fruits.
In your smoothie blender mix:
- 1/4 cup avocado
- 1/2 cup low fat milk
- 1 teaspoon honey
- 1 banana, frozen, peeled and sliced
- 1/2 cup frozen mango pieces
- 1/3 cup peach nectar
- 1 tbsp Chia seed
Where better to find information about the Mango than Hawaii? The following is quoted from the University of Hawaii. Read their full information here
“‘Ah Ping’, ‘Fairchild’, ‘Gouveia’, ‘Harders’, ‘Keitt’, ‘Momi K’, ‘Pope’, and ‘Rapoza’ are recommended mango varieties for Hawaii. All the listed varieties are productive and have superior quality fruit. They have less pronounced alternate-year bearing qualities than the more common ‘Haden’ and ‘Pirie’ varieties. All these varieties, including ‘Haden’ and ‘Pirie’, are monoembryonic and do not come true from seed. Flowering occurs from December to April, but offseason flowering is common, resulting in variable harvest times. ‘Fairchild’ is considered somewhat resistant to anthracnose and is favored for humid areas.
‘Exel’ is a high quality mango cultivar developed by the Department of Horticulture, University of Hawaii. It was selected from an open-pollinated population of ‘Irwin’ seedlings. Young ‘Exel’ trees begin to bear three to four years after transplanting into the orchard. ‘Exel’ bears fruit regularly, sets well and frequently flowers during the off season. Fruits usually mature in July and August but in some years, may mature as late as October. ‘Exel’ trees should be planted in sunny, dry areas to prevent anthracnose damage to immature fruit and flowers.
‘Exel’ fruits are ovate, 4 to 5.6 inches in length by 2.8 to 3.6 inches in width, with a short, rounded beak. The average fruit weight ranges from 14.1 to 17.6 ounces. The penduncle is set at the top of the fruit. Immature fruits are green with a purple blush. Mature fruits are yellow with a red over color on about half of the surface of the fruit. The flesh is firm, orange-yellow, juicy, sweet, and fiberless. The fruit has 18% total soluble solids. More than 90% of the fruit is edible flesh, because the fruit has a thin, flat seed.”
And, from the same website, comes this information on the banana:
“Bananas contain about 74% water, 23% carbohydrate, 1% protein, and 0.5% fat. A 4-ounce banana without the peel is a good source of vitamin B6, potassium, and fiber.
Banana fruit may be eaten raw or as a cooked vegetable. The fruit can also be processed for a number of food products. Ripe fruits can be pulped for puree for use in a variety of products including ice cream, yogurt, cake, bread, nectar, and baby food. Ripe bananas can be dried and eaten, or sliced, canned with syrup, and used in bakery products, fruit salads, and toppings. Green (unripened) bananas can be sliced and fried as chips. Whole green fruits can also be dried and ground into flour. Vinegar and alcoholic beverages can be made from fermented ripe bananas
Other parts of the banana plant are consumed besides the fruit. The heart of the growing pseudostem is eaten in India. In Southeast Asia, the male bud is eaten as a boiled vegetable. The banana leaves are not eaten but may be used for wrapping food in cooking.
The banana foliage and pseudostems are used as cattle feed during dry periods in some banana producing areas. Culled bananas are used to feed cattle and hogs. Bananas are a good energy source but need to be supplemented with protein.”