Every now and then something we make turns out so quickly, so perfectly, and so sublimely it makes us gasp. The Mango Custard smoothie is one of those things. Of course, it starts with mangoes – sweet and smooth, there’s no going wrong there. But this smoothie goes further than that: it’s sweet, luscious, and creme brûlée smooth. While it veers away from smoothie-ness, its custardy texture and sweet, tropical taste combine to make one of the most transcendent desserts we’ve ever made.
But that’s not all: the Mango Custard smoothie is not only sweet, smooth, and so delicious it’s almost sinful, it’s really healthy too. Mangoes are an excellent source vitamin E and beta carotene, and they are packed with enzymes that aid digestion. The coconut cream brings a tropical taste and very healthy fat. Together they make a concoction so creamy and sweet, it can be more than a smoothie – try leaving out two of the ice cubes and serving it with a burnt sugar crust like a creme brûlée.
Mango Custard:
2 cups sliced mangoes
1/3 cup coconut milk or cream
juice from 1/4 lime
6 ice cubes
* Place all ingredients in a blender.
* Blend on high until smooth, pulsing when necessary to liquify.
* Makes 2 8-oz servings.
* 181.9 calories, 8.4 g fat, 1.6 g protein per serving. Full nutritional information here.
Summer of Smoothies Index
