Thai Mango Smoothie

Hello June with Strawberry Moon ...plus... my first flowering Pineapple,... propagated from golden pineapples' crown, last year...surprise...surprise! :)  

...I'll have to wait up to 6 more months for the fruit to mature... It feels so good just realizing that the wait will be well worth it! )

...and a variety of Mangoes in season here in Thailand e.g. Apple Mango, Oil Mango, Elephant Head Mango, Elephant Tusk Mango, Green King Mango, etc...etc) 

They are sweet, juicy, aromatic, refreshing and delicious!

Dear Pineapple,

I feel grateful & ecstatic... that you filled my daily discovery with a sense of wonder...

Mangoes just couldn't stop smiling at me... (lol)

#mangoadventure @Local Farmers' Market!

How to choose the most ripe mangoes?

• Firstly, I gently ----> touch their skin <--...the same way & feeling when selecting avocados or peaches...---> soft skin <--...
• Secondly, I pick each one to my nose--> smell <-- ...
• and finally choose the ones with---> rich aroma at their stem ends <--- :) 
Voilà!

Ingredients:
(making 4 glasses )

1.
Mango pulp from 2 ripe Thai Mangoes, chilled
(I used Elephant Tusk Mangoes)
2.
250 ml Almond Milk, chilled
(or Rice Milk..or Coconut Milk, if you desire)
3.
1 Tbsp Almond Paste
4.
1 Tbsp Organic Honey
.........
Pistachios, roughly chopped
Salt-pickled Japanese Cherry Blossom Flowers for garnish (optional)

Method:

Add all the ingredients (1 - 4) in a mixer and blend it until smooth. Pour the mixture into 4 glasses. Serve chilled. Sprinkle with chopped Pistachios and  decorate with edible salt-pickled Japanese Cherry Blossom Flower when served. Enjoy! :)