Mango madness! A vegan smoothie made from frozen mango, banana and coconut (with plenty of extras).
What’s your take on protein powder? Is it something we should all be adding to our oatmeal, smoothies and pancakes – or is it a weird powder that’s best avoided? Or are you someone who finds themselves in the middle of these two extreme positions?
It seems like there are fewer and fewer ‘middle ground’ people when it comes to ideas about food and nutrition. But that’s a topic for another day…
So, back to protein powder! I don’t have a problem with protein powder. Oh, except for this one thing: it tastes worse than canned asparagus. In my humble opinion, that is.
Maybe I’d find a protein powder that wasn’t inedible if I looked hard enough. But, quite frankly, I’d rather spend my money on peanut butter and chickpeas.
Why am I talking about protein powder? Well, a few weeks ago I was contacted by Daily Burn about how they were going to feature protein shakes on their social media platforms during April. So, if I was interested, all I had to do was make a protein shake and share it on social media with the tag #ShowUsYourShake (or #ShowUsYourSmoothie). Then, Daily Burn may decide to share it on their social media sites.
So, making a protein shake seemed like an obvious thing to do. If Daily Burn liked it, some more people would see my picture (and that’s always nice, right?). If they didn’t like it, well, I was planning on positing another smoothie recipe soon anyway. It was a no-lose situation.
Then, me being me, I totally forgot about it.
With precious few days of April left, I finally remembered about the protein shake. So, here it is: one of my favorite smoothies (which does not contain protein powder).
FYI: Anyone on social media can participate in Daily Burn’s #ShowUsYourShake/Smoothie campaign, you don’t have to be a blogger.
Below I’ve included the ‘base’ recipe for the smoothie, and some optional extras that can boost the protein content if that’s what you’re after. The basic smoothie is made from lots of frozen mango, banana, coconut and almond milk. It’s a thick smoothie that I love to eat with a spoon while pretending I’m a million miles away on some island with no law school assignments to
To add some creaminess (and protein), throw in some yogurt and/or almond butter. For some crunchiness, blend or stir in some chia seeds.
Then come the all important toppings! I had some leftover raspberry sauce sitting in the fridge, so I poured that on top (the sauce was leftover from a delicious stack of pancakes, by the way). This is a highly recommended addition, and I’ve included the instructions for the raspberry sauce in the recipe notes. If making raspberry sauce seems too tedious, just throw on some fresh or frozen raspberries instead.
At the risk of revealing how weird I really am, I have to admit something: I love to stir granola or muesli into my smoothies. Maybe it’s because of the contrasting textures, or maybe I’m just nuts about oats. Whatever the reason, it just works. (And it adds more protein).
But remember that I eat my smoothies with a spoon. If you’re planning to drink it through a straw, then do not add granola!
Now if you’d like to add protein powder to this recipe then I’m not about to stop you. (And Daily Burn would like me to refer to this page which ‘highlights the benefits of protein powder’).
However, I take zero responsibility for good smoothies ruined by bad protein powder.
*Random side note*
Just because, I have to share this next photo with you. This is what happens when you’re silly enough to move your tripod while taking pictures. I think I’ll call this photo ‘Claudia manages to defeat the purpose of owning a tripod’.
- Basic smoothie
- ½ banana
- 1 cup frozen mango chunks
- 2 - 3 tablespoons shredded coconut
- ⅓ cup almond milk
- ¼ cup yogurt (see notes)
- 1 tablespoon chia seeds
- 1 tablespoon almond butter
- Raspberry sauce (see notes)
- Shredded coconut
- Granola or muesli
- Blend the banana half, frozen mango, shredded coconut, almond milk and any optional extras until smooth. For a thinner smoothie, add in more almond milk.
- Pour the smoothie into a tall glass. Top with a few spoonfuls of raspberry sauce, as well as some shredded coconut and granola (or muesli).
If adding yogurt, halve the amount of almond milk in the recipe.
Any type of yogurt should work. If you're concerned about protein, opt for Greek yogurt. Otherwise, any dairy or non-dairy yogurt (soy, almond, coconut, etc.) will be fine.
Combine 1 cup of frozen raspberries and 1 tablespoon of maple syrup in a small saucepan. Cook for 8 - 10 minutes, stirring occasionally, or until the raspberries have broken down slightly and the sauce has thickened. If making the sauce in advance (or adding it to a cold smoothie), store the sauce in the fridge until needed.
Instead of the raspberry sauce, feel free to add a handful of fresh or frozen raspberries.