Mango Smoothie - Sinh to Xoai
Easy - You got this!
Cool refreshing drinks are highly sought after all year round in Vietnam due to the warm and tropical climate. Street vendors slinging cold refreshing drinks can be found everywhere, as well as small hole-in-the wall shops serving traditional Vietnamese drinks such as ca phe sua da (Vietnamese iced coffee) and sinh to (Vietnamese smoothies).
In Vietnam, days and nights can be hot, wet, muggy and humid (comparable to North Queensland and Darwin’s climate), making it ripe for a plethora of tropical fruits. Because of this, chilled Vietnamese fruit smoothies are a common respite from the heat.
Sinh to xoai (mango smoothie) is a popular variety and includes plump, ripe and sweet mangoes blended with young coconut water, milk, sweetened condensed milk and ice. Other Vietnamese smoothies include sinh to dua hau (Watermelon smoothie) and sinh to bo (Avocado smoothie).
Aussie summers abundant with mangoes are the perfect time to enjoy Vietnamese mango smoothies, and one of my fondest memories from childhood. Growing up, it was a ritual for my family to head to the Sunday farmer’s markets. These markets to this day still play an important role for immigrants to source affordable produce. Mum and I would shop for produce whilst my brother and dad immersed themselves in the bric-a-brac and craft stalls.
Mum and I would always grab three kilos of pipis (for lemongrass pipis) and one tray of 10 ripe mangoes. The three kilos of pipis would be consumed within the day and the ripe mangoes over the next few days. Spoiled food was never an issue in our household. Mum would then use the remaining over-ripe mangoes in a healthy smoothie, prolonging their life for a further two days!
This recipe is close to my mum’s original with frozen young coconut water adding a delightful aroma and natural sweetness, condensed milk accentuating the mango’s sweetness and velvety glisten, and the milk finishing it with a creamy element.
Vietnamese mango smoothies are super refreshing and an ideal fruit smoothie option for Australian summers. The next time you see mangoes going out for a bargain, do yourself a favour and snatch them up to entertain your family and friends with the tropical flavours in this traditional drink!
2 tablespoons condensed milk or 3 teaspoons sugar
1 young coconut water or 300ml coconut water
2 ripe mangoes peeled, de-seeded and roughly chopped
100ml full cream milk or water
1. Pour young coconut water into ice trays and freeze.
Duncan’s tip: If you don’t have time to freeze the coconut water, add the coconut water along with 3 handfuls of ice and an additional tablespoon of condensed milk.
2. Place all ingredients into a blender and pulse until lump free and thick.
3. Serve in a tall glass for mango heaven or short cocktail glasses to entertain your guests.