This refreshing and healthy Sumo Citrus Mango Smoothie Bowl is a great way to start the day or enjoy as a smarter option when hungry for a snack. Not sure what Sumo Citrus is? Read on!
They are those extra-large, rather weathered-looking oranges with a funky knot on the top crated next to their more flawless kin, the well-known navel.
Hence, the name Sumo! If an orange was ever to resemble the notable wrestlers with front-knot attire, this is the one. They’re a cross between the mandarin and a California navel orange.
It took 30 years to develop in Japan, where it is called Dekopon, and sells for a much higher price than in the US. Sumos were first grown in California in 2011 and sold mainly on the west coast. Now they’re thankfully in east coast markets as well.
I’m highlighting Sumos in this recipe to showcase the qualities that lie inside, something you may pass up based on outer looks alone. They’re sweet with low acidity, easier to peel than a clementine, have great texture, and are seedless!
Nothing against the navel, but I’m a surefire fan of these guys first. They’re in season January through April. Hope you try them if you haven’t already! And have no fear, this recipe will work substituting navels or several clementines if needed.
For this smoothie bowl, in addition to the Sumos, we have a sweet treat line-up of mango, banana, pineapple, and cantaloupe to create a nutrient-packed breakfast or snack!
A smoothie bowl requires a bit more substance than a drinkable smoothie through a straw. At least half the fruit used should be frozen to be the base of a soft serve consistency.
Always mix in a high-quality blender on low speed with frozen ingredients, otherwise you’re vessel will freeze. Seriously. Pun intended.
Once a bitty, slushy mixture has splattered on the sides of you blender, you’re good! Stage 1 complete.
Add the yogurt, milk of choice, orange segments and cubed mango. Creamy deliciousness is about to set in. Don’t forget the chia, granola, and your topping talents! Let loose digging in!! Enjoy!
Sumo Citrus Mango Smoothie Bowl
- 1 small banana, cut into chunks and frozen
- ¾ cup cubed pineapple, frozen
- ¾ cup cubed cantaloupe, frozen
- 1 sumo citrus orange, peeled and segmented*
- 1 mango, peeled and cubed
- ¼ cup non-fat Greek yogurt
- ¼ cup unsweetened almond milk (may substitute coconut, soy or rice milk)
- 2 teaspoons honey, optional
- Toppings, as desired: sumo or clementine slices, mango, banana, kiwi, chia seeds, granola, drizzle of honey
- Add frozen banana, pineapple, and cantaloupe to a high-powered blender. Blend on low until slushy.
- Add orange, mango, yogurt and almond milk. Still blend on low, scraping down sides as needed, until the mixture reaches a melting soft serve consistency. If you would like it thinner, add a couple more tablespoons of almond milk and blend on medium-low.
- Scoop into serving bowls and decorate with desired toppings.
- Best served immediately. Leftovers can be frozen for 7-10 days. Let thaw before enjoying.