While vacationing in Mexico this week, homemade snacks like guacamole, salsa and fruit smoothies have been a few of our choice staples. With so many fresh ingredients outside our regular Virginia fare, it's been a lot of fun making these flavorful and refreshing eats.
I like to chop up fresh fruit in its prime (as in, almost overripe), then toss it in a freezer bag to use as needed. Freezing the fruit helps preserve it for later use and negates the need for added ice in the blender, thickening your smoothie.
- 1/2 Cup Frozen Mangos
- 1/2 Cup Frozen Strawberries
- 1/2 Fresh banana
- 1/4 Cup Plain Greek Yogurt
- 1/2 Cup Almond Milk
You can mix and match fruits as you like. I always like a base of banana and greek yogurt to help thicken the smoothie and almond milk to even out the blending. If I'd had chia seeds on hand, I would have added a teaspoon of them in this smoothie for a little extra healthy kick.
Flavor Tips: Natural Greek yogurt can sometimes taste a bit tart — if you prefer something a little sweeter, you can substitute in your favorite flavored yogurt, like vanilla. Honey or other natural sweeteners will also help sweeten things up. A spoonful of peanut butter could also provide a protein-rich and creamy flavor addition. The possibilities are endless, and up to you!
Blend ingredients together until smooth in blender. Add additional almond milk for a thinner consistency if needed. I love a thicker smoothie, the kind you can eat with a spoon and later sip as it begins to melt.
What's your favorite smoothie combination? Do you change up the ingredients seasonally or depending on where you're vacationing?