I love mango. Ever since our second trip to Western Kenya for a water development project in 2006, I’ve been absolutely hooked. During that trip we were brought to a nearby community (not the one we were working in) to review the design plans for a dam that would regulate agricultural irrigation. The project was excessive and costly (outside our reach), but the food in their local cafe was OUTSTANDING.
I remember being so frustrated that we “wasted” a day at this place (when we should have being working on our project) that I just had to get out of there. So when we were brought to the cafe, rather than traveling back to our community, I was straight-lipped and audibly sighing in frustration.
And then I took a bite of the fruit salad: fresh mango and bananas grown in the backyard, ripened on the vine.
And the sighing stopped.
And then I tried to find a way for us to make their project feasible (it was not and would have been really irresponsible.. but I still thought about it).
When it comes to tropical fruits, I recommend buying frozen whenever possible. That preservation technique allows the fruit to be picked later and frozen at peak freshness, instead of ripening in a truck on its way up Interstate 95. It also allows the cost to be (usually) cheaper than fresh fruit.
Another great option is to buy juices, especially mango juice. Mango juice is delightfully good. Honestly, it’s never safe around my because I’ll drink it all. ALL OF IT!
So now let’s get into this mango smoothie. It tastes like an orange julius, but because it’s mango, it’s even better.
Mango Creamsicle Smoothie
- 1 c. Frozen Mango chunks
- 1 1/2 c. Orange Juice or Orange Juice Blend (I used Newman’s Own Orange Mango Tango)
- 1 scoop Vanilla Protein Powder
Add all ingredients to blender. Blend until smooth.
This is the best smoothie I’ve ever had. Honestly, it was a test of my willpower just to wait long enough to get the photos taken before I drank it all up. Seriously. YUM!