Hot summer days the way it is here and the mangoes sized big as my head (not kidding), there’s only one thing to do: tropical smoothie galore. One of the best ways to start a Sunday, for sure. There’s something too fun about cutting up pineapples and mangoes and making so much noise with the blender that anyone still trying to get beauty sleep is definitely no longer doing so.
1/2 – 2/3 cup mango
1/2 – 2/3 cup pineapple
1 tbsp coconut flour
2 tbsp yogurt
1 – 2 tbsp honey
Blend away. I put the ingredients into the blender in the order listed above, with the first item being furthest from the blades because mine is a good, ole, upside down, one-speed, perfect-for-ye-poor-college-student blender.
I would have preferred shredded coconut in place of coconut flour because I like the kinda chunky texture it lends to the smoothie. Needs must.
I eyeballed the mango, pineapple, and honey quantities, which is why they’re ranges. For the mango and pineapple, anywhere in the range is good, just make sure they’re the same. For the honey, the classic “adjust flavor as needed” applies.
You can add ice if that’s your speed. Or just chill it in the refrigerator.