Another week, another smoothie. Seriously. We are on such a smoothie kick. Even on the days that I don’t think I want one for breakfast, like today, when I was craving French toast, I find a smoothie hits the spot. While the chocolate peanut butter banana one is a major favorite, I like to experiment with different fruits and flavors.
Every week during a grocery shopping trip we pick up at least one bag of frozen mango. No, it’s not local, but it sure is delicious and full of vitamin C. I had also picked a bunch of mint at the farmers’ market last week, and I started imagining creating something like a mint mango lassi. While I’m not usually into artificially flavored mint desserts, I love using fresh mint in cooking and meals.
Since there are only a few weeks of summer left (I’m feeling very sad about this), it’s time to really enjoy some tropical, summery flavors in smoothie formation. This recipe went more by feel for me, so play around with the ingredients on this one. If you prefer more mango flavor, use mostly mango; for a creamier taste, add plenty of yogurt.
Minty Mango Smoothie
- about 2 cups frozen mango chunks
- about 1/2 cup plain yogurt
- 10 mint leaves
- 1 cup water, milk, or non-dairy milk
- honey, to taste
Place all ingredients in a blender and combine until smooth.