Mango Frosty Recipe
As much as I love the idea of routine and schedules, I have a royally terrible time keeping to any of them.
Give me a piece of paper and I am an organizing junky. Planning out the nit and gritty and strategizing the minutes into extreme productivity. Then once that paper gets hung up looking all nice and neat the free spirit in me takes over and it promptly gets forgotten about as I yield to the call of a tea party and/or the realization that it is imperative to make pancakes right then.
There is one thing we do at nearly the same time, every day though, and that is a post bed-time treat.
I am pretty sure we got into the habit when I realized that the promise of a treat goes a long way in keeping quiet/nap time semi quiet. (Does that make it a bribe? *cough*)
Once I realized how much smoother it helped make the afternoon, it stuck around.
Our ideal post-quiet-time treat has three criteria:
1. It is healthy while still being a fun treat.
easy and quick.
and it is still easy and quick.
As it is summer this leads us to quite a few frozen fruit treats. It is amazing what you can do with frozen fruit and a food processor! I am always coming up with new things to do in it.
I’ve been wanting to play around with a mango frosty recipe for a while now, as it just sounded so refreshing.
To keep it healthy, it is almost completely fruit. Frozen mango is the main taste, and bananas add a nice creaminess to it.
I usually have my kids cut and freeze the bananas ahead of time as they love jobs they can do all on their own. At least the older two, my toddler just alternates attacking the banana with her plastic knife and eating it.
When it comes time to making it, just dump the frozen fruit, coconut, a bit of natural sweetener, and lime juice for a bit of an added tropical flare to the banana-mango frosty.
Ingredients
- 3 medium banana
- 2 cup mango cubes, frozen
- 1/4 cup coconut milk, unsweetened
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 medium lime
Instructions
- 1. Thinly slice the bananas and freeze. For ease, I like to freeze in a single layer on a strip of parchment paper. This is a really great job for kids to help with. Freeze for at least 1 hour.
- 2. In a food processor blend together all of the ingredients. It should take a few minutes, and you will need to stop and stir several times.
- 3. Eat right away.
Nutrition
Debra Worth is probably in the kitchen with her kids cooking up something allergy friendly to post on her blog Worth Cooking – where allergy friendly meets delicious and nutritious.
very delicious
I did not freeze my bananas, so it made a smoother smoothie. I also substituted half a lemon for the lime and used almond milk instead of coconut milk, so my review probably doesn’t count for much, but it wasn’t our favorite.
My kids loved it! I usually make most of the smoothies into ice pop as they like them more than smoothies, mayb it’s cause they are younger but they eat them if they are ice pop.
It was good, but next time, I’ll make sure to really blend it until there are no more small pieces of fruit.
We didn’t care for this one. Might have been the coconut milk. May try again with regular milk.
The kids loved it!
We all loved this one (5, 4, and 1 year olds). I added half the fruit first and blended until it was completely smooth. Then I added the other half of the fruit. It was better this way for my blender because we ended up with no fruit chunks. I have a Ninja 1000 watt.