Because I have a nephew who loves mango. Because I have a nephew who loves mango and he calls it “mingo mango”… that’s why this recipe is named that. It’s a fairly simple recipe and was really putting to use fruits that were a little on the softer side of things. This is also using a Chai Coconut Milk blend that I’d made earlier in the week.
Chai Coconut Milk
- 2 cans (14 oz. ea.) Thai Kitchen Coconut Milk (or coconut milk of your choice)
- 3-4 chai tea bags
Directions: Shake coconut milk well and pour into 2 quart sauce pan. Take the tags off of your tea bags and when the coconut milk is warmed all the way through, add them to the pan. Gently bring to a boil. Let boil for about 5 minutes before removing from heat. Cover saucepan and let steep until cooled. Remove tea bags and pour into a 2 quart pitcher adding water until full. Chill (or you can drink warm if you want).
Mingo Mango Smoothie
- 1 fresh, ripe mango
- 1/2 – 1 cup fresh raspberries
- 1 – 1-1/2 cups Chai Coconut Milk
- 1 cup ice (if desired…I don’t put ice in my “smoothies” too often mainly because I never have any, lol).
Directions: If you’re using ice, you’ll probably want that in the bottom of the blender before you add your fruit. Cut mango into bite size pieces and place in blender. Add your raspberries on top. Add the Chai Coconut Milk. Blend until the right consistency. Enjoy!
It’s very simple. The mango is sweet enough on its own to combat the tartness of the raspberries. The Chai Coconut milk gives this slight undertone of spicy flavor that really oddly enough goes well on a whole. If you think this isn’t sweet enough you can try adding a tablespoon of honey or maple syrup. If you want to use frozen mangos and raspberries, be my guest. That way you don’t need to add any ice.
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