Summer is here again, and mangoes are once again in season. So early every Sunday morning, I hop on my bike and I'm off to the local markets to stock up on ingredients for my favourite summer breakfast - mango and banana smoothies.
As I intend to blend my mangoes, I'm not too fussy about them being nearly ripe, so I get them a little cheaper than the better quality fruits, and they don't need to keep for a long time either.
I pick up a few kilos of bananas as well and then I'm off home again, to make my breakfast.
The smoothie is very easy to make. First cut and peel your mango. I've found that the easiest way to do this is to cut vertically alongside the seed to give two oval-shaped slices. Then I cut each slice into four sections, but not through the skin. This makes it very easy to remove each section from the skin.
Peel a banana and put it in a blender with the mango.
Add a little aromatic cinnamon (I like Dutch cinnamon) and your choice of milk (I use soy milk).
Blend until smooth. I prefer my smoothies thick, but if you want a thinner drink, just add more milk. I usually add 2 cups.
If you chill your fruit and mild before blending, the drink will be refreshingly cool once made.
As a breakfast drink – or any-time-of-day drink- it's packed with potassium, vitamins A and C and B6 and magnesium. Low in calories, fat and sodium, it's both tasty and healthy.
Feeds