Creamy and oh so refreshing. This smoothie just reminds me of warm balmy mornings, sitting in the sun after a swim or gym. I like smoothies to taste great without extra powders and this packs 10g protein as it it - but if you like to add a scoop of protein, go ahead!
Check out how to : prepare and slice a mango skills based video on Supper Club Plus.
Total time to make : 5 minutes
Servings : 2
1 mango, fresh or frozen*
1 banana, fresh or frozen*
125ml coconut milk (not the tinned kind)
170g greek yogurt
Pinch of salt
1 lime, juiced
Desiccated coconut/hemp seeds to top - optional
If you're using any fresh fruit, cut it up into chunks and add everything except the lime juice into a blender/NutriBullet.
Blitz until smooth, pour into glasses and squeeze half a lime (per serving) into each glass, garnish with any extra toppings.
2g fat, 34g carbs, 10g protein
Good to know:
Swap greek yogurt with any plant based yogurt to make this vegan and dairy free.
If mangos aren't in season, go for frozen mango chunks. Picked and frozen at their ripest, frozen fruit will add a thick, slushy like consistency.1 fresh mango is roughly 140g frozen chunks.
I like to keep 1 fruit frozen 1 fresh (so if you've used frozen mango, use a fresh but ripe banana). This for me is the perfect gives the perfect frozen but creamy consistency .
Salt is a bit of an odd addition but it's not a typo - it helps cut through the sweetness and enhance the flavours. Just a pinch is great!