A Taste of the Tropics: Champagne Smoothie
Did I get you with the title today? No, I’m not blending up champagne-laced smoothies over here (though that would be good, huh?!) I’m talking about Champagne mangos.
These smaller mangos are delicious, and when Whole Foods had Champagne mangos for four for $5 this week, picking up four was a no brainer. They were all very ripe – which probably explains the price tag – so I went to work right away figuring out how to use them.
We are currently in a state of mayhem around the TKT house with having moved the last of our things down to Bend, Oregon from Seattle over the weekend. Elaborate meals aren’t happening, but blending is always possible. Those mangos led to this lunch-replacement smoothie that reminds me of tropical paradise! Even though there is snow on the ground outside my window, I can still dream of warmer days!
Note that the final drink is way more that what is shown here – I don’t have a nice glass big enough to hold the entire smoothie!
- 1 champagne mango or 1/2 of a “normal” mango (or you could use frozen mango – about 3/4 of a cup)
- 1 kiwi
- 4 frozen strawberries
- 2 TBS shredded coconut
- 1 banana
- 10-12 ounces unsweetened coconut milk beverage (from the carton, like So Delicious)
The amount of milk you need depends on the size of your mango and banana – maybe go a little light to start and add more if you need to.
- Add all ingredients to your blender and pulse to combine
- Blend on high until a smooth consistency is reached
I used my Ninja Pulse for this, but you certainly could use any blender for this recipe.
Click to enlarge.