Vegan mango rambutan smoothie

Gather two of your favourite summer fruits mango and rambutan to make this delicious breakfast smoothie that screams tropics. This filling, vegan smoothie is a great addition to breakfast and gets gulped down with zero fuss. Get your blender ready.

When you have two of your favourite fruits at home in one go, you got to try them together. For a while now we have forgotten about having smoothies and juices and started relying more on coffee and tea. So, shifting the gears back, here is a mango rambutan smoothie.

What is rambutan?

The fruits of Nephelium lappaceum is rambutan. Encased in a red hairy covering this fruit appears in bunches on the tree. Called often as Rambutan (Malay) or Chom Chom (Vietnamese) both referring to the hairy exterior this fruit is in great demand to add to tropical fruit platters. To choose to buy look for the firmness and the deep red colour. If looking brown and the hairs dried avoid that bunch.

How does rambutan taste?

The rambutan tastes very similar to a lychee. It has a hard hairy exterior that is not edible. The jelly-like layer when you remove the outer part is the edible part. The innermost is a seed with a papery layer on it. Mostly the papery layer comes off with the jelly-like portion. It is perfectly safe to eat it.

Ingredients to make rambutan smoothie

Mango: tropical treats surely have mango. Rich pulpy Australian mangoes, imam pasand, or the long Thai mangoes are best for this smoothie. Wash, peel and dice the pulp to add to the blender.
Rambutan: once closen, carefully slice through the hard exterior covering all the way around. This makes it easy for the outer coat to peel off. Slice off the jelly-like part removing the seed that is inside.
Water: the mango becomes very thick upon blending. Use water to thin it out to smoothie consistency. if you prefer it creamier, you can add milk or plant-based milk too. 
I don’t prefer using any sweetener for my fruit smoothies as far as possible. So if you prefer to sweeten it, choose honey or sugar as your wish.

Let’s make a rambutan smoothie

The recipe is fairly easy to make.
Prepping the fruits: just as discussed above dice the mango flesh and slice the jelly-like part of the rambutan. Add these to the blender. Now add a bit of water to start the blending.
Blending: Blending the fruit mix and adding the necessary water to blend to a smoothie consistency.

Variations to this mango rambutan smoothie

Add in some oats: if you are planning to have just this for breakfast, add a tablespoon of oats to the kitchen so you have a bit more filling smoothie.
Use frozen mangoes: it is perfectly OK to use frozen mangoes to make this smoothie.
Make a smoothie bowl: since it is of a thick consistency it is great to make a smoothie bowl. Top the bowl with edible flowers, seed mix or a bit of peanut butter.

Meal prep and freezing

Once you make this smoothie, you can keep it for a couple of days in the fridge However, I prefer to freeze the excess. Freeze them as iceblocks so you can have a frozen treat any time of the day. take them on your run with some granola cookies.

Smoothies that make the morning run. 

Smoothies are a brilliant option if you are not really a morning person and need to get to work early. Prep the smoothie ingredients ahead to ease the morning work. Here are some I like to take with me. These smoothies are also fabulous when you have been prescribed a soft diet.

Spinach mulberry smoothie 

Custard apple smoothie 

Blackberry tofu smoothie

Honey melon strawberry smoothie

Choco chip avocado smoothie

Stay connected

This is by far the best smoothie that screams the tropics. It is perfect for summer and in winter when you miss the sun! However, I agree getting the rambutans is going to be the challenge. If you happen to have some rambutan with you don’t miss to try this smoothie. Stay connected with us through this blog by comments and also by subscribing. We will love to see you again in the next posts.