A very simple smoothie blending ripe mango with a coconut-rice-water base for a light, refreshing texture.
ABy Annebala
Servings
2
2 piece Ripe mango (peeled and cubed, fresh or frozen)
1.5 cup Coconut rice water (canned coconut milk blended with cooked rice water, or store-bought coconut rice drink)
Calories
601 kcal
Protein
8g
Carbs
78g
Fat
32g
Fiber
7g
Sugar
33g
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Sarah M. · Melbourne, AU
Blend & Serve
1. Add the mango pieces and coconut rice water to a blender.
2 piece Ripe mango (peeled and cubed, fresh or frozen),
1.5 cup Coconut rice water (canned coconut milk blended with cooked rice water, or store-bought coconut rice drink)
2. Blend on high speed for about 60 seconds until completely smooth and creamy. If using fresh mango, add a small handful of ice cubes for a chilled, refreshing texture.
3. Pour into two glasses and serve immediately.
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