Mango Persimmon Smoothie


Winter is in full force. Did you know according to folklore, the weather can be predicted from a persimmon seed? The Old Farmer’s Almanac lists the three possible predictions:

Look at the shape of the kernel inside.

  • If the kernel is spoon-shaped, lots of heavy, wet snow will fall. Spoon = shovel!
  • If it is fork-shaped, you can expect powdery, light snow and a mild winter.
  • If the kernel is knife-shaped, expect to be “cut” by icy, cutting winds.

I am forgetting winter for a moment with this mango persimmon smoothie. This seasonal fruit is paired with mango for a tropical twist and the cinnamon will be sure to leave you on a warm note.

Mango Persimmon Smoothie

Prep time: 10 mins

Serves: 2


  • 2 Cups Mango (fresh or frozen chunks)
  • 2 Persimmon (peeled and cubed)
  • 1 Banana
  • 1 Cup Vanilla Yogurt (I’m a huge fan of Stonyfield Organic Lowfat French Vanilla)
  • 1 1/2 Tablespoons Honey
  • 1/4 Teaspoon Cinnamon
  • 1 Cup Ice


  1. If using a fresh mango, peel and cut into large cubes. I used frozen mango to help make the smoothie nice and cold. Put 2 cups worth in a blender as the base.
  2. Peel the skin from the 2 persimmons and cut into large cubes. Open the banana and break into large pieces and add, along with the persimmon, to the blender.
  3. Add 1 cup of yogurt, 1 1/2 tablespoons of honey and 1/4 teaspoon cinnamon to the mix and top it off with 1 cup of ice for that extra crunch. Blend and enjoy! Garnish with a few dashes of cinnamon.