My husband and I recently returned from a 20-day business trip to Peru. My parents joined us for part of it, so we spent 10 blissful days with them in the beautiful countryside of Peru.
We hiked countless ruins, fed some Llamas, and ate a lot of delicious food. Ok, maybe it wasn’t all delicious…we tried the traditional Peruvian dish called cuy, also known as guinea pig in America. Yaaaa…maybe it’s an acquired taste? We ordered this at a nice restaurant, but typically they keep the feet on so you know they’re not selling you rat.
One stunningly delicious thing we tried while we were down there was a Mango Mint Smoothie. I never would have put that combo together, but oh my goodness, it was divine. The creamy mango blends perfectly with the fresh mint and it becomes a refreshing treat for anytime of the day. And I mean anytime. I’ve had this one for breakfast, lunch, dinner and somewhere in between. Multiple times. My favorite way to drink it is in the form of a Smoothie Bowl, but it’s just as delicious in a cup. Although who’s gonna say no to those toppings?
Of course, things are always best fresh. So, if you live in an area with fresh mangoes that don’t cost an arm and a leg, then lucky you. I may become your next-door neighbor. But, if you live in a frozen tundra like Salt Lake City, Utah, sometimes you have to deal with frozen mango chunks from Costco. Either way, you won’t be disappointed!
- 1 cup mango chunks, fresh or frozen
- 1/2 frozen banana
- 3/4 cup milk of your choice (I used Almond Coconut blend)
- 1 heaping Tbsp. fresh mint
- Nature Path's Qi'a Cereal
- Shredded coconut
- Cashew pieces
- Blend all ingredients in a high-powered blender.
- Add more liquid if needed.
- Top with desired toppings and enjoy!