Week 19…. And you’re home! Now it seems extra silly to be doing this while you’re just 1.5 miles away from me. But, since I’m on a streak; can’t stop, won’t stop!
The world wide web says our #fakebabies are the size of a mango, which is 6 inches (that’s 1/2 foot, whoah! #maths) and is already weighing a whopping half a pound! Speaking of mangos… In some ways this just feels like yesterday and in others a million years ago of the mango (well, it actually might have been a papaya…. mango, papaya – similar-ish) we shared in Hawaii, when you stuck your spoon up my nose?!?! 😂
Which, if memory serves correctly, this is kind of a thing… Hello Iceland Air?!?
Okay, back to business…. mangos are also comparable in size to the alien in the claw machine from Toy Story, well, if that isn’t frightening… I don’t know what is. #afaceonlyamothercouldlove
Mangos are high in Vitamins A and C and are great in deserts, salads and savory dishes. Since I’m using the freeze dried mangos from Trader Joe’s, desert it is!
Mango Coconut Whipped Cream
- 1 bag freeze dried mangos
- 1 can coconut milk
Place can of coconut milk in the fridge overnight. Then 10 minutes before you start making the whipped cream, place the mixing bowl in there too.
Pulvarize 1/2 bag of mangos in your food processor, although cook’s discretion on how mango-y you want the flavor. I did half.
Scoop out all the solid coconut milk and place in cooled bowl and whip until smooth, then add in the mango dust. And whip again until your desired consistency.
And wal-la! Easy peasy!! Mango Coconut Whipped Cream*!
*tastes better than it looks 😉
I topped coconut muffins with it. And here’s the recipe for that
Stay tuned for Week 20…it’s going to be epic ♥️