Haute Box

Mango Almond Milk, how fierce!

Whether you’re a regular, soy, rice or almond milk drinker. You’re going to like this! You’ll like it because it’s easy to make, it’s tasty and because this recipe is more of method; you can swap-in other fruits!

Imagine berry almond milk, banana almond milk, citrus almond milk…ok, now I’m getting thirsty. I’ll save those for another post.

I chose mango because I’ve only seen mango in bottled smoothies or mixed in orange juice, in a carton. Nevertheless, is the mango in those beverages really mango? Perhaps if it’s organic but nothing beats homemade especially when homemade is easy and low stress. This recipe (i.e. method) is exactly that!

Nutritional perks -

Mango – Excellent source of Vitamins A and C and dietary fiber. Mangos actually contain more than 20 vitamins and minerals. Love it!
Almond – Helps maintain healthy cholesterol levels, excellent source of Vitamin E, magnesium and fiber. Almonds are the tree nut with the highest amount of protein, fiber, calcium, Vitamin E, riboflavin and niacin.

Mango Almond Milk
Inspired from this recipe. I halved the recipe because I didn’t have a pitcher large enough for six cups

Print Recipe

- 1 medium to large mango, chopped
- 1/4 cup raw almonds
- 2 cups cold water
- 1/2 tsp vanilla extract
- pinch of sea salt

I omitted the agave syrup as recommended in the original recipe, because the mango was so sweet. I felt the added agave syrup was unnecessary.

Soak the raw almonds in water for at least 8 hours in the fridge.

After soaking, drain the almonds and add to a blender with the two cups of cold water. Pulse until combined. You’ll see a milky white liquid forming. Almond milk!

Add the vanilla extract, mango and pinch of salt and blend on high for two minutes. Take in the gorgeous light orange color!

Strain the liquid mixture to separate the solids of the almond and mango, so that you are left with a silky sunset-hued healthy beverage. Good morning noon and night.