Before summer officially ends I want to share one more refreshing recipe that’s easy to make. Apologies if you’ve been seeing a lot of bananas in my posts for the past weeks. I’m obsessed with frozen bananas lately. I think it will become a staple food in our house.
My little boy’s nap and sleep routine has also changed. I can’t squeeze-in baking in my schedule right now. We want a dessert and this quick recipe is just perfect.
This milkshake is very creamy and bursting with mango flavor. My family loved it. My son doesn’t like mangoes that much but he finished one glass and kept asking for more.
Well, frozen bananas work wonders. It makes smoothies and milkshakes ooohhh sooo creamy. They also serve as sweetener. If you use overripe bananas, you don’t need to add sugars or honey. You have the control on the level of sweetness. It depends on how ripe the bananas are. Just don’t use unripe ones (ick!).
- 250 grams cubed frozen mangoes
- 125 grams chopped frozen overripe bananas
- 125 grams mango yogurt (or regular flavored yogurt)
- 1/2 cup milk (I used full cream)
- Make Ahead. Peel and chop mangoes and overripe bananas. Put in a ziplock bag and place inside the freezer.
- Pulse frozen mangoes and bananas until chunks are mashed. Add mango yogurt, pulse until combined. Add milk, pulse until smooth and creamy.
- Pour into glasses and serve. Chill it more if desired. Enjoy!
- • This has a melted ice cream consistency. You may reduce the milk by 1/4 cup, freeze, and you have mango ice cream!
- • 250 grams of chopped bananas equates to 2 1/2 to 3 large bananas. Sweetness depends on how ripe the bananas are.
- • 125 grams of cubed mangoes equates to 1 1/2 to 2 medium mangoes.
- • Whole milk and almond milk (healthier option) will do. I used full cream because I love its creamy consistency.
- • You may adjust the amount of milk to your desired consistency and taste.
- • Frozen bananas can be used up to 3 weeks upon freezing.
Frozen bananas will become your friend…
Is it weird that I’m thinking of M&M’s right now?