I’ve already said that I have a kefir smoothie for breakfast almost every morning. I still love my banana chocolate morning smoothie, but I’ve found that a verrry close second is my Mango Coconut Kefir Smoothie. It is super good, thick and creamy, and, of course, delicious and healthy too.
Here’s how I make my Mango Coconut Kefir Smoothie:
What you need:
1 mango, cubed [See Note below for how to cube a mango]
3/4 to 1 cup kefir (made with raw cow or goat milk)
1 – 2 tablespoons raw cream (for extra nutrition and richness)
1 tablespoon coconut oil
1 or 2 egg yolks from pastured chickens
stevia or natural sweetener (such as organic maple syrup or raw honey) to taste
What you do:
Put all ingredients in a beaker (again, I love my heavy-duty borosilicate glass beaker). I rarely measure the kefir, coconut oil, or cream, I just spoon it up or pour it in, but I’ve given the approximate amounts that I use. Blend until all ingredients are thoroughly mixed. Pour into a glass and enjoy! So quick and easy. The mango makes the smoothie so thick you could almost spoon it up. The smoothie could be made in a regular blender as well as with a stick blender.
Note about Mangos: I prefer Ataulfo mangos, which have a buttery, less fibrous texture and are smaller than the more common red-green Tommy Atkins mango, but any mango will do for your smoothie. Ataulfo mangos are not always available, especially organic ones, but I use them when I can find them. The photo at right shows one half of the Ataulfo mango scored for slicing off the cubes, but if you need it, here’s more information about how to cut up a mango.