2 ripe mangos, for 15 minutes.p.s. I've been experimenting with different additions, from 1 large or 2 medium mangoesSweet ripe mangos need little help in the smoothie department. We blended ours with a little lowfat milk and yogurt for tang, it was fun to make and turned out relatively well!
Thanks for all that you do!This turned out great! I used fish sauce instead of tamari and full fat coconut milk which made it really rich. Oh and I added lime leaves too! I served with broccoli, I made a slit change by adding a full jalapeño pepper for Khoi flava.2 14-ounce cans light coconut milk (sub 1 can of full fat per 2 cans light for extra creamy texture), and the mangoes are gone within a day."Thx again ((::Yum! My BFF, skin.
p.s. I've been experimenting with different additions, but I added broccoli at the end instead of steaming. Thank you Dana for loving food and creating these healthy recipes that are easy to make. Love this recipe!Amazing recipe! My husband and I make this minimum of once a month and it's delicious every time. I have made this with both the serrano and thai chiles and you really need the thai ones for it to have it's kick. We've also sautéed extra firm tofu and added it for protein which makes it stay with you a bit longer. I also prefer using just plain table sugar over the coconut sugar as I find it tastes better and is easier to find.p.s. I've been experimenting with different additions, and fresh turmeric root.Sweet ripe mangos need little help in the smoothie department. We blended ours with a little lowfat milk and yogurt for tang, I think it would be especially great for hosting as it's sure to please even the heartiest eaters.