It's officially autumn, and maybe you're already feeling a little nostalgia for the bygone days of summer. Or maybe you live in the Southwest, where the days are still quite warm. In either case, I would like to share an easy, healthful recipe that makes a perfect breakfast, afternoon snack, post-workout treat or dessert.
You will need to plan ahead a little bit and peel and freeze a ripe banana (this is the perfect thing to do when you have a few sitting on your kitchen counter that you fear might not get eaten in time), and then buy a mango and let it ripen for a few days. After that, all you need is a can of coconut milk. Just three simple ingredients. I really like to use the Magic Bullet blender, because it's the perfect size for this recipe. Here are the proportions:
1 frozen ripe banana
1 ripe mango, peeled and chopped
1/2 cup coconut milk
Place all the ingredients in the blender and blend until it's a creamy consistency. It will be thick and pudding-like, but it doesn't keep for very long without separating, so blend it right before serving.
One common source of confusion I've noticed among readers who post comments on cooking blogs is that many people (understandably) think that coconut milk is a dairy product. However, the term is a misnomer; it's not milk at all, but finely shredded coconut that has been soaked in hot water and strained through a mesh cloth to obtain a white, creamy liquid. It's completely vegan and offers some interesting health benefits. According to multiple informational websites, including this one, coconut milk contains lauric acid, which provides a boost to the immune system, and although it is high in fat, its chemical makeup is such that the fat is burned more easily than other types of fatty acids. Perhaps most perceptibly, it is cooling, delicious and filling. I find it to be a perfect snack after an intense yoga practice and I hope you will enjoy it, too.
One last note: We had a little technical glitch a few days ago, and you might have received an e-mail that promised you an entry about mulligatawny soup. We apologize for the blank e-mail, but we will make good on that promise and write you all about our mulligatawny soup adventure very soon. We think it'll be worth the wait, so please stay tuned...