Nothing signals the start of summer more than the glorious mango!
Their sweet juicy flesh can be used in all sorts of dishes. Mangoes are so versatile. Add them to a summer salad, cook them in your spicy curries, layer them in your Christmas trifle, juice them to make a dressing or blitz them into a smoothie.
This mango smoothie calls for frozen mango. If you have any overripe fruit, instead of tossing it out simply dice them into small chunks, pop them into a zip lock bag, seal tightly and store them in the freezer. This makes a great substitute for ice-cubes in both juices and smoothies.
My freezer is always packed with small portion size bags of frozen bananas, mangoes and all types of berries. I buy them when they are in season and freeze the overripe ones for later use.
I also recommend investing in a good blender. I use my Nutribullet to make my juices and smoothies as it is quick and easy to clean.
Try this sensational Mango smoothie. It’s sure to keep you cool during our long hot summers.
INGREDIENTS
1 ¾ cups mango yoghurt
1 mango/equivalent to 1 cup, frozen diced into small chunks
½ cup light coconut cream
1 ½ tbs maple syrup
METHOD
- Place yoghurt, mango, coconut cream and maple syrup into a blender.
- Process until smooth.
- If it is too thick you can add ice cold water or juice till you reach a consistency to your liking.
- Pour into glasses and garnish with toasted almonds or shredded coconut/coconut flakes.
