A couple of weeks ago before leaving for Florida, I made what looked to be a fabulous mango-coconut quick bread. It smelled fantastic and had all the makings of a dreamy bread. However, before I could cut into it, a certain Golden Retriever who shall remain nameless (*cough*Einstein*cough*) took it upon himself to eat the ENTIRE loaf while it was cooling and backs were turned. The little bugger didn’t even get sick. How is that possible?! I didn’t have enough time before I left to re-make the bread, but I did have an extra mango to use up, so I whipped up a quick smoothie that made a fabulous breakfast.
I go on and off the smoothie band wagon, but for someone like me who struggles to get in my daily allotment of fruits and vegetables, it’s a quick and easy way to knock out a few servings all at once. Most times I opt for a green smoothie since I tend to eat less vegetables than I do fruit, but without any greens in the fridge, a fruit combination is still refreshing and delicious. I love how versatile smoothie-making is, since you can pretty much just add whatever you have on hand and give it a whirl in the blender. Do you have a favorite smoothie combination?
Now that I’m back, I need to re-make that mango-coconut bread before mangoes are done for the season. I also need to teach Mr. Einstein some better manners.
One year ago: Shrimp Nacho Bites
Two years ago: Zucchini-Pineapple Cupcakes with Orange Sour Cream Frosting
Three years ago: Chewy, Chunky Blondies
Four years ago: How to Make Pastry Cream
Six years ago: American Apple Pie
An easy recipe for a mango smoothie - perfect for summer breakfast treats.
(cut into chunks)
(cut into chunks)
(regular or almond)
melted coconut oil
large ice cubes
Puree all ingredients together in a blender until smooth. Enjoy!
Nutritional values are based on one serving
Saturated fat: 12g
Vitamin A: 1225%
Vitamin C: 35.1%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!