The tropical smoothie; summer in a glass (or jar). It’s creamy, yummy, dairy-free and full of sunshine.
The mango delivers potassium, Vitamin C and calcium, banana gives you potassium and magnesium, lemon has lots of vitamin C and the coconut oil makes this taste like Hawaii plus has a heap of benefits. I love this for breakfast in summer.
1 RIPE + JUICY MANGO, PEELED + CHOPPED
JUICE OF 1/2 A LEMON
1 FROZEN BANANA, CHOPPED
1 DESSERTSPOON COCONUT OIL
1 CUP OF WATER (OR YOUNG COCONUT WATER)
Whizz all ingredients in a blender until smooth.
I’m holding onto the last bits of the warm weather and these puddings taste light, tropical and refreshing. The light-coloured agave nectar keeps these a pretty, light yellow and the blended cashews and coconut oil give the mango a creaminess and pudding-like texture without the calories and associated nasties in cream, sugar and gelatine.
MANGO, LIME & COCONUT PUDDINGS
2 MANGOES, PEELED & DICED (RESERVE A FEW CUBES FOR DECORATION)
1/2 CUP CASHEWS, SOAKED IN WATER FOR A FEW HOURS
1/2 TEASPOON LIME ZEST
1 LIME, JUICED
1 TABLESPOON LIGHT AGAVE NECTAR
1 TABLESPOON COCONUT OIL
LIME SLICES & CUBED MANGO PIECES
Strain the water from the cashews. Blend these with the mangoes, lime zest, lime juice and agave nectar in a food processor or blender until smooth. Finally, add the coconut oil in last. I don’t know why, but this seems to give it a smoother texture. Pour into small bowls (I made three), cover and refrigerate for three hours or overnight. Top with a slice of lime and cubed mango before serving.