Wednesday, July 3, 2013

Thai Mango Shake Cups

Featured Ingredient: Mango

Tabi and I have been lucky enough to have traveled in Thailand several times and one of the side effects (albeit a positive one) is a constant craving for Thai flavors. There is just something about the mish-mash of sweet, salt, sour and spicy tastes that can’t be beat.

Hence, the inspiration for these frozen ready-to-go shake cups. The little bit of chili heat is an unexpected flavor twist for a refreshing summer smoothie, but I think it really works. The peanuts, coconut milk and mango team up to also create a drink with classic Thai flavor. I’d suggest blending these with some coconut water for a standout smoothie that is rich in vitamin C and vitamin A courtesy of mango. For the best flavor, try to use ataulfo mangoes if available. 

This muffin tin recipe is keeping with the theme of my new cookbook The No-Cook, No-Bake Cookbook. Because after all, when the mercury is soaring who wants to bake up a batch of muffins?

My publisher Ulysses and I would like to award one my readers with their very own copy of my book, gratis. To enter, all you need to do is leave a comment on this blog post that says “I would tango for mango” along with some way of identifying yourself such as your initials, name or email address and I will use this online tool to randomly select a winner. I’ll announce the winner next Wednesday July 10th, so if you entered write the date down on your calendar and check back in then for a chance to claim your prize.

Congrats to vljflowergirl who was randomly selected to receive a free copy of my cookbook. Just use the contact tab above to get in touch with me with your shipping details and I will get a book out to you. 

Thai Coconut Mango Shake Cups

2 cups coconut milk
2 mangos
1/2 cup roasted peanuts
1/4 cup fresh mint
Zest of 1 lime
Juice of 1 lime
1-inch piece fresh ginger
1/4 teaspoon chili powder

Place all of the ingredients in a blender container and blend until smooth. The mixture should be nice and thick.

Divide the mixture among 12 standard sized muffin cups and freeze until solid, about 4 hours.

Unmold smoothie cups, place them in an airtight container, and return to freezer until ready to use. If you did not use silicon muffin cups or liners and are having trouble unmolding the frozen cups, try placing the bottom of the muffin tin in warm water for few seconds, being careful not to thaw the contents.

When ready to make a smoothie, place 1 cup liquid of choice and 2 smoothie cups into a blender container and blend until smooth. For most blenders, its best to carefully slice the smoothie cups into halves or quarters first before placing them in the blender container. 


  1. Why, oh why didn't I check my emails and see your update before just making mango Popsicles?! Lol! No seriously, this sounds great. I wouldn't have thought to add peanuts. Seems like a perfect flavor combo for a tropical delight. Looking forward to trying this. Got my nori package today,AWESOMENESS, hope to make your recipe by the end of the weekend. :)

  2. I would tango for mango! Anne

  3. I especially love the smoothie recipes. I can make smoothies very quickly as I am leaving for work and the starters take up little space in the freezer.

  4. I would tango for mango PBS

  5. With Thai Coconut Mango Shakes I would tango for mango.
    Sue P.

  6. I would totally tango for mango vljflowergirl

  7. Just got back from a month long trip to Thailand, and SO missing the flavors!! I've got everything on hand and will be putting them into my mini muffin tins instead of the regular sized one. Thanks!!


I love hearing from fellow muffin tin fans, so let me know what is on your mind.