“Ideas are like rabbits. You get a couple, learn how to handle them, and pretty soon you have a dozen” -John Steinbeck
After reading this quote in a cookbook earlier, it just stuck. I love the versatility of it in that it can apply to any realm that you are inquisitive about. Well, I’ll have to assume you’re at least passionate about food-related subjects if you’re reading my blog post. Whatever it is that you are craving and cooking now or even experimenting with, it takes a few tries to know the ins and outs of your dish before you are comfortable enough to help others with troubleshooting. If ideas really were like rabbits, then I’m sure many of us would be hoarders haha.
Anyways, for the past few weeks, I was on a smoothie roll. I kept it to the basics- frozen fruit, milk, honey- and it was satisfying for both breakfasts and study snacks. It got a little boring though and I figured I would change it up, while still keeping it simple. No one wants to make a 20 ingredient smoothie in the morning.
The mango in this smoothie is complimented by the creaminess of the coconut milk and the slight acidity of the lemon juice. It’s a guilt-free smoothie and perfect for those who are dairy free or vegans. Of course, you can adjust it to your like. If you like smoothies that are thicker, add more frozen mango chunks or if you like it on the watery side, you can reduce the amount of mango. This is a great base for any smoothie and if you want to highlight a distinct fruit then simply switch out the mangos for something like pomegranate or raspberries.
Mango Coconut Smoothie
- 1 1/2 cups coconut milk
- 1 ripe banana
- 1 1/2 cups frozen mango chunks
- juice of one lemon
- 1 teaspoon agave nectar
- Blend all the ingredients together until smooth. Pour in a glass and enjoy.
Adapted from KitchenConfidante