The days are starting to get hot here in Texas with temps up in the 90′s on a regular basis so it’s time to get back in smoothie making mode. This smoothie combines mango, banana and has added coconut oil and yogurt to give it extra nourishment and staying power. Sometimes when you drink a smoothie that is made with just fruit and ice it gives you a sugar rush, promptly followed by a crash and a feeling of hunger shortly thereafter. The healthy fats from coconut oil and yogurt help reduce the spike in bloodsugar and provide a more satisfying smoothie with longer staying power. This would also be excellent with coconut milk subbed in instead of yogurt for a dairy free option.
When choosing a mango don’t go by color. A ripe mango has a bit of give when it is lightly squeezed and may have a slightly fruity flavor at the stem end. Store unripened (hard) mangoes on the counter and once they have ripened they can be stored in the fridge for up to 5 days. You can also peel and cube the mango and store the frozen bits for several months. If you’re not familiar with how to cut a mango, check out this video.
Print Tropical Fruit Smoothie
1/2 cup diced mango 1 sliced banana (preferably frozen) 1/2 cup yogurt or coconut milk 2 tablespoons coconut oil honey to taste
Combine all ingredients, adding coconut oil last and blend on high until smooth or add to a cup and use an immersion blender to blend.Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.2http://thischickcooks.net/2013/06/15/tropical-fruit-smoothie/
Black Bean DipStrawberry Lemonade Smoothie and Run for the RosesApple Cinnamon MuffinsFlavoring Milk Kefir (& Secondary Fermentation)