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Magic Mango Smoothie

Prep Time 5 minutes
Total Time 5 minutes
Servings 3
Author Margaret Bose Johnson

Ingredients

  • 2 cups (10 oz/300gms) diced mango, fresh or frozen
  • 1 large ripe banana fresh or frozen
  • 1 cup (240ml) coconut water (unsweetened)
  • ½ cup (120ml) plain yogurt (or soft tofu, soaked cashews*, or coconut yogurt for vegan or dairy-free option)
  • 1 - 2 tablespoons lemon or lime juice to taste
  • 1 tablespoon honey, optional or maple syrup for vegan option
  • ½ teaspoon turmeric
  • ¼ teaspoon vanilla

Instructions

  • Place all ingredients into a blender and process until smooth. Start with one tablespoon lemon or lime juice, taste, then add more if you'd like it tangier. It depends on how sweet your mango and banana are.
  • *If using soaked cashews (soak ½ cup cashews for 20 minutes in filtered water and drain), you may need to add a bit more coconut water if the smoothie is too thick.
  • Extra smoothie keeps well, refrigerated, for 2 to 3 days.
  • Makes 3½ cups (850ml).

Notes

If using both frozen banana and mango, the smoothie may be quite thick and need a bit more coconut water to thin it out.
Try to find a brand of coconut water that has no additives and no added sugar; that is just 100% coconut water.
Superstore sells 600gm bags of frozen mango chunks. If fresh mangoes aren't in season, use half a bag of the frozen mango in this recipe, or buy mangoes when in season, cube them, freeze them on cookie sheets, then keep them in ziptop bags in the freezer to use.
See how to cut up a mango here.