This post’s inspiration comes from a rather dubious source. Work has been a place of much ado about stress lately and when things get busy I have a hard time pulling myself away to go get lunch. There’s also a lack of attractive food establishments nearby – but there is a Burger Kind right up the street! And they have a mango smoothie. And sweet potato fries. But nevermind those fries for a sec, it’s the smoothie that’s our focus. You know, it’s not bad. Burger King’s mango smoothie is creamy with just the right amount of mango, almost peachy sweet taste. Except that it’s actually a mango pineapple blend. Whatever.
It occurred to me the other day that as much as I enjoy being lazy and swinging through a fast food driveway for a smoothie fa gosh sakes, I needed to see if I could recreate something similar, and maybe better, at home. With fresh ingredients, you just can’t go wrong. Or, rather, you shouldn’t. Let’s see what happened, shall we?
Mangoes can be a bit tricky to cut up. They’ve got a large pit seed thing in the middle, so if you’ve never cut up one before, this is the easiest method for our smoothie purposes.
Stand the mango on end and cut down toward the middle to see how close you can get to the seed; adjust to cut closely around it, coming away with as big a piece as possible. Set that aside and turn the mango, cutting four sides total as close to the middle as possible. Please be careful, a ripe mango is very juicy and can make things a little slippery and hard to hold/cut.
Once you’ve cut as much from the pit area as possible, take your large sections and score them down to the skin, but not all the way through, into sections, like you might an avocado. Push the mango from the skin side until it turns almost inside out. The individual pieces will fan out – cut those away from the skin. Try not to get too close to the skin as it has an almost pine-like taste that doesn’t belong anywhere near your taste buds. Blechity blechville, trust me. Now taste a piece of juicy, fresh mango instead – ahhhh, bliss! Cut up your peaches and then place it all in a bowl and put in the freezer for an hour to hour and a half to firm up. You’ll have to use less ice this way to get a thick, creamy smoothy.
Ok, so it’s a smoothie – the rest is easy. No need to over think it. After freezing the fruit a little – it doesn’t all have to be completely frozen – place some yogurt in the bottom of your blender, scoop half the mango peach mixture into the blender, then more yogurt, then the rest of the fruit. End by pouring in one small can of peach nectar on top of it all.
You know what to do. Push the button. Do eeeeet!
If you find that your smoothie mixture is still a little too loose, add a handful of ice, literally just 6-10-ish pieces, and blend again until the ice is completely incorporated with no large chunks. Make sure you’ve got your glasses at the ready because smoothies get served immediately.
Smoothies are a terrific option for breakfast or a light lunch, a snack even, and this one is filling. It’s also thick and creamy (those raspberries dropped in for garnish really sat on top of the smoothie the entire time the hubby and I drank them), with the perfect amount – for me anyway – of peachy, mango-y yummy perfection-in-a-glass goodness. It sours above my Burger King fallback in comparison and I’ll be making it more when mangoes go on sale again. The great thing, too, is if you can find frozen mango pieces you can have this year round as well.
Raise your glass, fellow forkers – clinky clinky. Cheers.
adapted from Cooking Light
Prep Time: 1 to 1 1/2 hours minutes Level: Easy Makes: about 2, 1 1/2 cup smoothies
- 2 fresh peaches, cubed
- 2 fresh mangoes, cubed
- 2/3 cup peach nectar (one small can)
- 2 (6-ounce) containers peach fat-free or light yogurt
- ice cubes, optional
- raspberries for garnish, optional
Place the cubed up peaches and mango pieces in a bowl and mix. Put the bowl in the freezer for about one to one and a half hours, until most of the fruit is frozen or nearly frozen. Stir again to loosen the fruit.
In a blender, put one 6-ounce container of the yogurt in the bottom. Next layer in half the fruit mixture. Put the other container of yogurt in and then the other half of the fruit. Add in the small can of peach nectar over the top. Blend until smooth and creamy.
If your mixture is a little too loose for your taste, add in several ice cubes, 6-10 or so, and push to the bottom of the blender with a spatula. Blend again till all the ice is incorporated with no large chunks remaining. Drop a few raspberries on top of each smoothie if using. Serve immediately.