A while back there used to be a delightful place called Magazines and Coffee. It was a small, endearing deli-type spot that specialized in (you guessed it) magazines and coffee. It had Kansas City's most thorough array of periodicals, it had delicious coffee, it had TWA decor that gave the whole place great charm. But it also had food and other drinks, too, and I loved to go for lunch and get a Provolone and Basil sandwich and a Mango Mint Smoothie. Mango and mint? I hadn't seen that combo before. But just one sip and I was sold on it.
I was heart broken when Magazines and Coffee had to say good-bye and it's been a long time since I had a Mango Mint Smoothie. When yesterday's CSA share came with a big bunch of mint, I remembered I had frozen peaches (local, from last summer) and frozen peaches make great smoothies. So I made a mostly-local Mango and Peach Mint Smoothie in honor of Magazines and Coffee. It was divine.
I did not measure anything (rare for me) and had to call on Master Smoothie Maker Sergio for advice. But here's how it goes, roughly:
frozen peaches (local!)
frozen mango (from an undisclosed location - optional)
honey (local!) or agave nectar
milk (local!) or soy milk
mint (local!), chopped very finely
I used two kinds of mint - last week's and this week's. One has smaller leaves and is thin, the other has larger, thicker leaves and stalks. The two flavors afforded by using both types of mint offered a range of mintiness that was quite nice.
Now if only I had a Provolone and Basil sandwich and the newest issue of something to read.