Mango and coconut set a tropical tone, avocado and yoghurt make the texture velvety. This one is thick enough to eat with a spoon if you let it.
100 g
mango wedge ripe flesh
¼
avocado ripe
½
banana
2 tbsp
natural yogurt
3½ oz
canned coconut milk from the carton, for drinking
Garnish: No garnish · Ice: Served up, no ice
Sweet mango and coconut with a light yoghurt tang; thick, velvety and smooth.
Avocado and mango come from similar warm climates and work surprisingly well together: the mango brings sweetness and a sunny yellow colour, the avocado a buttery texture with very little flavour of its own.
Banana and yoghurt round the smoothie off, and coconut milk adds a light tropical note. Use the thinner coconut drink from the carton rather than canned coconut milk, which is much richer. With its fat from avocado and coconut, this smoothie is filling and makes a good breakfast on its own.
Yes, but use about 40 ml and top up with water, otherwise it becomes very rich.
Yes, frozen mango chunks make the smoothie colder and even thicker.
Yes, it is filling thanks to avocado, yoghurt and banana.
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