Two mild greens and a whole ripe mango: the colour is green, the taste is mostly fruit. Lamb's lettuce adds a soft, slightly nutty note underneath.
20 g
lamb's lettuce
20 g
baby spinach
1
mango wedge ripe, peeled and stoned
5 oz
coconut water
Garnish: No garnish · Ice: Served up, no ice
Sweet and fruity with a mild, fresh green background and a light body.
Lamb's lettuce (corn salad) is a winter salad in much of Europe and one of the gentlest leaves you can put in a blender. Together with baby spinach it gives the smoothie its colour, while the mango carries the flavour completely. Leafy greens supply folate and vitamin K, mango adds vitamin C.
Because coconut water is light, the drink stays refreshing rather than filling. It is a good way to use up the last of a bag of salad and fits breakfast or an afternoon break. Wash lamb's lettuce carefully, as sand likes to hide at the roots.
No, it is one of the mildest salad leaves and the mango covers it easily.
Yes, about 150 g frozen mango works well and chills the drink.
It tastes best fresh; in a sealed jar in the fridge it keeps until the next morning, but shake it well.
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