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Mango-Banana Smoothie
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
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An easy recipe for a mango smoothie - perfect for summer breakfast treats.
- 1
ripe banana
(cut into chunks)
- 1
mango
(cut into chunks)
- 1½
cups
milk
(regular or almond)
- 2
tablespoons
rolled oats
- 1½
tablespoons
melted coconut oil
- 6
large ice cubes
Puree all ingredients together in a blender until smooth. Enjoy!
Nutritional values are based on one serving
Calories: 326kcal
Fat: 17g
Saturated fat: 12g
Cholesterol: 18mg
Sodium: 82mg
Potassium: 613mg
Carbohydrates: 38g
Fiber: 3g
Sugar: 27g
Protein: 7g
Vitamin A: 24.5%
Vitamin C: 42.6%
Calcium: 21.6%
Iron: 3%
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It’s so easy to do. Thank you very much!!! It’s so lucky that I also have coconut oil :3
This recipe is perfect! We’re going overseas in a three days so we need to use our milk, oats, and banana as quickly as possible – not the mango though, I have to restrain my family from eating too much! However, I don’t have melted coconut oil and I was wondering, would desicated coconut be equivalent to coconut oil? would it work?
Hi Anika, I do not think that desiccated coconut would be the same thing, unfortunately. You could replace the coconut oil with another fat or even something like almond butter.
I am a total smoothie addict, so this is something that I just have to add to the collection