Make your morning tropical when you combine mango’s sweet refreshing flavor with tart blueberries. Together, blueberries and mango provide a whirlwind of nutrients. Blueberries and mangos have impressive antioxidant profiles that help protect cells from harmful free radicals. They also work to ward off oxidative stress, which can contribute to chronic inflammation and other health problems.
Mangos and blueberries are also excellent sources of vitamin C, which is an essential vitamin for immune health. In addition to boosting immune function, vitamin C also works to promote collagen production, which can improve skin elasticity and appearance. Mangos also contain dietary fiber, which helps you feel full for longer. Because mangos are rich in natural sugars, you don’t want to go overboard with consumption, though. That’s why this recipe only contains 1/2 cup of cubed mango.
Speaking of fiber, chia seeds may be the unsung heroes of this recipe. Chia seeds are rich in omega-3 fatty acids, fiber, protein, manganese, and magnesium. Gram for gram, chia seeds contain more omega-3s than salmon. The thing to keep in mind is that chia seeds only contain alpha-linolenic acid (ALA), which is not as beneficial as eicosapentaenoic acid (ELA) and docosahexaenoic acid (DHA). Consider diversifying your omega-3 intake to include those forms in your diet. Nevertheless, the combination of omega-3s, fiber, and protein, will provide energy to power you through the day, or at least until your next meal.
- Prep Time:5m
- Total Time:5m
- 1 c homemade almond milk
- 1/2 c blueberries, frozen overnight
- 1/2 c mango, cubed and frozen overnight
- 1 tbsp. chia seeds
- Add all of the ingredients to a blender and blend until smooth.
- Pour into a large cup and enjoy. Top with optional chia seeds.