It was hot. There was no air conditioning. The dust re-entered the church quicker than we could sweep it out.
On one of our first days in Trinidad, my senior class was tasked with the duty of cleaning a church. While the girls painted, swept, mopped, and washed the inside of the building, the boys mixed and poured concrete out front. Within minutes, the twelve of us were parched and starving.
This is when I met fresh mango for the first time. I am sure that I had sampled the canned version on various buffet bars as a child, but I had never before peeled and sliced this juicy fruit for myself. Using a friend’s pocket knife, I sliced into the tender skin. I made a mess–a sticky, yellow, slimy mess–and decided that a banana was the easier way to go.
My second encounter with fresh mango was a few weeks ago. For some reason, I refuse to buy a real kitchen knife for my dorm room. My mom even offered to give me one of her knives, but I turned her down. Things tend to disappear from dorm rooms, and I don’t like the idea of having anything sharper than a pair of scissors available for pilfering. Therefore, I attacked the red fruit with my trusty butter knife.
The fruit won. By the end of the ordeal, I my entire counter had a yellow hue.
Nonetheless, the battle resulted in a delicious smoothie, and it was well worth the fight. I have a great desire to call this a milkshake instead of a smoothie because the drink is extremely creamy.
One of these days, I will learn to properly peel and slice a mango. Until then, I will keep making messes and licking sticky nectar from my fingers.
Creamy Mango Smoothie
makes 2 smoothies
- 2 cups milk of choice
- 2 tablespoons vanilla yogurt
- 1 banana, frozen
- 1 fresh mango, peeled and sliced
- Combine all ingredients in a blender until smooth
- Drink and enjoy
Have a lovely weekend and happy Fiesta Friday!