Mango, coconut, and rice water lifted with a squeeze of lime for a zesty, balanced smoothie.
ABy Annebala
Servings
2
2 cup Frozen mango chunks
0.75 cup Full-fat coconut milk
0.75 cup Rice water
2 tbsp Lime juice
1 tbsp Honey
0.5 tsp Fresh ginger
1 pinch Pinch of salt
Calories
812 kcal
Protein
6g
Carbs
153g
Fat
24g
Fiber
6g
Sugar
126g
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Sarah M. · Melbourne, AU
Blend & Serve
1. Add the frozen mango chunks, coconut milk, rice water, lime juice, honey, fresh ginger, and salt to a blender.
2 cup Frozen mango chunks,
0.8 cup Full-fat coconut milk,
0.8 cup Rice water,
2 tbsp Lime juice,
1 tbsp Honey,
0.5 tsp Fresh ginger,
1 pinch Pinch of salt
2. Blend on high for 60–90 seconds until completely smooth and creamy. If the smoothie is too thick, add a splash more rice water and blend again briefly.
0.8 cup Rice water
3. Taste and adjust — add a little more lime juice for extra tang or honey for sweetness. Pour into two glasses and serve immediately.
2 tbsp Lime juice,
1 tbsp Honey
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