The sun is shining and the wind isn't blowing - must be a gorgeous Spring day here in Wyoming!
Seriously though, the Spring weather here can only be described as blustery - it's usually so dang windy all the time. Which is something people in this town love to complain about. Because it makes us rugged.
And gives you chapped lips.
There's been more than a few times where I've been driving through Target's parking lot and had to swerve violently to avoid being hit by one or more of the 6 shopping carts that wrangled lose in the wind as their wind-induced speed causes them to obliterate anything in their paths. Just the other day I saw a cart smack into a parked car and leave a boulder-sized impression. I felt sorry for the owners.
Also, I grew up watching Westerns with my Dad and there's always that scene where a tumbleweed blows across the deserted town. I assumed that tumbleweeds were just a random movie prop to make something look more ominous. Within a few weeks after we moved to Wyoming, my husband had a good chuckle when I screamed, "Oh my gosh, LOOK! it's a tumbleweed!" as if it was an elephant or something equally unlikely to see.
Anyhow. There's something about Spring that makes me shift from wanting Starbucks to needing a cool refreshing smoothie. And so I thought I would share a really yummy (and healthy!) one with y'all today. Make it this weekend. You won't be sorry!
At least the night before you want to make this, you should chop up 2-3 bananas and 1 mango. Then arrange them flat on a plate or baking sheet and freeze them. Once frozen, you can transfer them to a plastic bag.
Then, when you're ready to get your smoothie on, place the frozen fruit into a blender and pour in coconut milk. I was going to use the canned stuff but then I happened to see this So Delicious coconut milk at my grocery store and figured I should just use the fresh stuff.
And the plain variety is only 50 calories per serving and honestly just tastes like someone put a little coconut into skim milk. It's yummy.
Anyhow, I poured the coconut milk in until it reach the 2 cup mark on my blender (NOT two cups of coconut milk b/c of the fruit displacing the milk).
And started blending.
If it isn't blending nicely after a minute, add in another splash or two of the coconut milk. Repeat as needed.
And that's it! It's super creamy, cool and refreshing. And good for you. Score!
Also, if you have an ice cream maker, you could put the smoothie in there and let it work it's magic. If you add a couple tablespoons of coconut cream, it'll be even more ice cream-like when finished.
Coconut Mango Banana Smoothie
Yields 4 Servings
1 mango, cored, peeled and chopped
2 bananas, peeled and chopped
Freeze chopped fruit. Once frozen, place fruit into a blender and add enough coconut milk until it reaches the 2 cup mark on your blender. Snap on the blender lid and begin to blend the fruit. If it is too thick to blend, pour in a splash or two more coconut milk and blend again. Repeat as needed.
Serve promptly and enjoy!