A creamy, refreshing smoothie blending ripe mango with coconut and chilled rice water for a light, silky texture.
ABy Annebala
Servings
2
2 piece Ripe mango
1 cup Chilled rice water
0.5 cup Coconut milk (full-fat, canned)
1 piece Frozen banana
1 tbsp Fresh lime juice
1 tbsp Honey or agave syrup
0.5 tsp Fresh ginger
1 tbsp Desiccated coconut (garnish)
0.5 cup Ice cubes
Calories
925 kcal
Protein
12g
Carbs
190g
Fat
16g
Fiber
9g
Sugar
67g
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Prepare Ingredients
1. Peel and roughly chop the mangoes, discarding the stones. If your rice water is not already prepared, rinse uncooked white rice in cold water, swirl for 30 seconds, and drain off the starchy water into a jug — then chill it in the fridge until cold. Slice and freeze the banana in advance if not already frozen.
Blend
2. Add the chopped mango, frozen banana, chilled rice water, coconut milk, lime juice, honey or agave syrup, and fresh ginger to a high-speed blender. Blend on high for 60–90 seconds until completely smooth and silky.
3. Add the ice cubes and blend for a further 20–30 seconds until the smoothie is cold and creamy. Taste and adjust sweetness with a little more honey or agave if needed.
1 tbsp Honey or agave syrup,
0.5 cup Ice cubes
Serve
4. Pour into two tall glasses. Sprinkle desiccated coconut on top as a garnish and serve immediately.
1 tbsp Desiccated coconut (garnish)
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