Mango, as you may have figured out, is also a recurring theme on my blog. It is and will always be one of the flavors that brings me right back to my childhood. I love both; the fruit and the memories it evokes. Memories of careless, sunny days in the yard of the house where I grew up. Whenever I think of my most prevalent food memories, I like to think of the ones I am creating for my own children. The ones they will remember. Or what food(s) they will remember me by. I am certain they will always have plenty of kitchen memories; as cooking together is something we do almost every afternoon.
My kids are not really into smoothies at the moment. But when this particular one comes around- they will always ask me for a serving! It’s very sweet, but has no artificial or refined sugars. Kids may be a bit apprehensive to chia seeds, my eldest asks if there’s dirt on his smoothie and why. So yes, we do it sans chia for them. If you add a large handful of ice to this smoothie, you can achieve a frappucino/ice cream type texture and it’s really delicious as dessert, too. You can also freeze it and make your own yogurt-like freeze pops or lollies. Perfect for the summer days ahead! The best part, they’re full of goodness.
For this smoothie you will need:
- 1 very ripe mango
- 1 very ripe banana frozen and sliced
- 1 cup of unsweetened almond/soy/ or coconut milk *carrageenan free
- 1 tablespoon of chia seeds
- 2 tablespoons of dairy-free vanilla coconut yogurt (I use YOSO)
- A handful of ice
Blend on high for 25-30 seconds, or until a smooth consistency is visible.
Optional Additions (Not all at once, just a list of things that would also work well into the smoothie)
- 1/2 an avocado for creaminess and good fats
- 1 tablespoon of almond butter for healthy fats
- 1 tablespoon of Hemp Hearts for protein
- 1 teaspoon of Bee Pollen which is rich in proteins and amino acids
- 1 tablespoon of Flaxseed oil (excellent for inflammation and digestive health)
