The time between Thanksgiving and Christmas/Hanukkah can be tricky. It is an endless series of dinners, desserts and cocktails- with little time to recover. As I learned in college, the best way to follow up a night of debauchery is with a greasy breakfast. But I’m getting older now, and maybe a little wiser. My nights aren’t as late as they used to be and I’m no longer craving greasy hashbrowns for breakfast. Now I need something that is going to give me a little boost and get me to early morning toddler ballet class. These days I want a smoothie, and this minty mango smoothie has just enough pep to kick my butt into action on a Sunday morning.
(A quick note to anyone who teaches parent/toddler classes: don’t make parents slither across the floor like snakes. There is no good time of day to make this request. Be kind.)
I go through phases with my smoothie making. I want to feel virtuous in the mornings and pack my blender with kale, wheatgrass and anything else that sounds healthy. But those smoothies are always just a phase, because in the end, we all just want something that tastes good. That’s the beauty of the minty mango smoothie. It has the sweetness you need, mint to distract you from the healthiness, and spinach, because it makes you feel responsible.
If you can’t find frozen mango with the other frozen fruits, check the Hispanic section in the freezer case. You can frequently find them there. Or, if you’re a serious mango lover like my sister, you eat the frozen remnants of a summer spent over-buying flats of mangos from the backs of pickup trucks found in questionable areas.
|Minty Mango Smoothie|| |
- 1 12 oz package of frozen mango chunks
- 1 handful of baby spinach
- 10 fresh mint leaves
- ½ cucumber, cut into chunks
- 2 cups of water
- juice of ½ of 1 lime
- agave to taste
- Blitz in the blender until smooth.