Two mango smoothies, one a Mango Lassi with Fresh Mint, another that mixes mango and beets, creating such beautiful color and best of all, plant-based sweetness without refined sugar.
Who's mad for mangoes? Are you? (I am too!) Do you have a "mango story"? (I do!)
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So everyone remembers their first time – or at least so says the National Mango Board about our first taste of fresh mango. (What, you thought some other first time? Really?)
“Everyone’s got a mango story,” said the board’s marketing director during a St. Louis stop in May. “What’s yours?”
Swoosh! I hadn’t thought of my “first time” story for years but once she asked, suddenly there I was, whisked back in a mango time machine to the Washington Mall on the 4th of July where a man with a pushcart was selling mango and papaya so ripe, we bent at the waist to stop the juices from dripping to our elbows.
So yeah, that’s my mango story, what’s yours?
For an extra-special treat, when making the Mango Lassi, substitute a dollop of sour cream for the yogurt. Delicious! Beets might seem like an odd addition for a smoothie but they really work. Beets are sweet – so offer up a plant-based source of unrefined sugar. And the color is gorgeous! Some of the natural earthiness comes through but it’s really the mango that carries the flavor.
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Time to table: 10 minutes
Makes 2 cups
- 1 mango, cubed (about 4 – 5 ounces)
- 1 cup skim milk
- 1/3 cup low-fat yogurt
- 1/8 teaspoon almond extract or vanilla to taste
- Sugar to taste
- Pinch cardamom, optional
- 3 or 4 small leaves fresh mint, optional but marvelous
If you like, set aside a few cubes of mango for garnishing. Mix the mango, milk, yogurt and extract in a blender or food processor. Take a taste, then decide how to proceed, sugar may not be needed at all. Serve and enjoy!
MANGO & BEET SMOOTHIES
Time to table: 10 minutes
Makes 2-1/4 cups
- 1 mango, cubed (about 4 – 5 ounces)
- 1 cup low-fat goat milk (or skim milk)
- 3 small canned beets (about 3 ounces)
- Juice of a fresh lime, about 1 tablespoon
Mix the mango, milk, beets and lime juice in a blender or food processor. Serve and enjoy!
SMOOTHIE FOR DIABETICS? Others may have the same experience as here. Drunk slowly, a full cup of this smoothie sweetened only with beets, no refined sugar, did not create a sugar spike. Not up for a Mango & Beet Smoothie? Okay, how about a Banana Mango Smoothie? or a Cantaloupe Smoothie?
A Funny Mango Moment
Ever wonder what three food media people might do before tasting a dish? Pull out our cameras, of course!
Last month, the National Mango Board came to town pitching mangoes. Two top St. Louis chefs, Josh Galliano of Monarch Restaurant and Nick Miller of Harvest were charged with creating dishes that captured the "local" flavors of St. Louis. Judging the event were me (on the left in the mango-colored sweater, of course!), Evan Benn (in the center) who writes the Hip Hops beer blog for the St. Louis Post-Dispatch and Katie O'Connor (on the right) from the wonderful Sauce Magazine. When the first dish came out, each one of us, without prompting and without realizing the others were doing it too, pulled out our cameras.
St. Louis photographer Jonathan Gayman caught the moment! (More pictures? See Jonathan's blog, Shoot to Cook.) I was also pleased to meet two new-ish St. Louis food bloggers for the first time, Natalie McLaury of The Sweets Life and Libby Tempel of Cafe Libby.
This Week, Years Past
Trio of Salad Dressings Bloody Mary Salad Rhubarb Country Cobbler Tropical Pork Tenderloin Roasted Rhubarb Spiced Banana Ice Cream
This Week, Elsewhere
My Column in the St. Louis Post-Dispatch
Buttermilk Panna Cotta from Truffles
A Veggie Venture
Jicama Slaw
Vegetables 101: What Is Jicama?
More Mango Recipes
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~ yogurt recipes ~
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