I had my fun concocting smoothies these past days and for the time being, this is my last. I think I am already covered for those hurried mornings for quick breakfasts. Other recipes are calling my attention and I can't wait to cook and share what new things I have discovered.
Mangoes are not indigenous to Italy so the ones I buy are imported from other countries, unfortunately, never from the Philippines.
When I was young, big baskets carrying about 20 kilos of mangoes were always present in our kitchen, with the intense smell pervading the whole room. My mother made sure we never run out of carabao mangoes. They have wrinkled, yellow-orange skin and slender bodies and they exude a most aromatic mango smell. That, for me, is the smell of a Philippine kitchen.
I take mangoes seriously, even too much sometimes that whenever I am in a mango-producing country, I have the strong need to go to a fruit stand and look for their mangoes to try. I was even able to coerce someone to take me to a very non-touristy market in Africa to look for a mango. I doubled over when I saw its size. In fact, with the language barrier and all, I was convinced that the vendor gave me a papaya, not a mango. It was indeed a mango but the taste and scent were so light because of its size. Good things come in small packages, rings a truth even with fruits.
I am obsessed with the Philippine mango shakes and I think when you get the chance to go there and try one, you will be hooked too, just like everyone I know. They're delicious. Period. Even with my fixation of mango shakes, I never made one in Italy until now because the mangoes are completely different. The color and taste are much milder than the ones I am used to. But hey, I think it's about time I appreciate what I have around and stop hoping for what I cannot have.
Here's my initiation to this new perspective. A mango smoothie with a twist of cinnamon, basil, oats and almond milk.
Makes 2 glasses
- 1 whole mango
- 2 cups (or more) almond milk (or regular milk)
- 2 tablespoons old fashioned oats
- honey (if almond milk is unsweetened)
- 1/2 teaspoon cinnamon powder
- fresh basil leaves (about 2 - 4 medium)
- Grind the oats to an almost powdery consistency in your blender.
- Peel mango. Slice away pulp from the seed. Put them inside the blender. Discard seed.
- Add the rest of the ingredients in the blender and blend until smooth.