Coconut mango smoothie
Take your tastebuds on a tropical holiday with a sweet and creamy coconut drink.
1 medium, flesh coarsely chopped, plus 1/2 cup ice-cubes
¾ cup(s), (185ml)
Light canned coconut milk
⅓ cup(s), (80ml)
1 tsp, (to garnish)
- Place mango, skim milk, coconut milk, sugar and ice-cubes in a blender. Blend until smooth. Pour into glasses and serve garnished with a mint sprig.
TIP: To remove the flesh from a mango, use a small sharp knife to cut down either side of the stone to remove the 'cheeks'. Score each cheek in a diamond pattern, taking care not to cut all the way through, then press the skin inside out and cut off the cubes of flesh close to the skin.