Ripe mango makes this smoothie thick and golden, and the apple keeps it light and juicy. A thumbnail of fresh ginger adds a gentle heat that shows up only at the end of each sip.
1
mango wedge ripe, peeled and cut into chunks
1
red apple cored
10 g
ginger peeled, about a thumbnail-sized piece
5 oz
water
Garnish: No garnish · Ice: Served up, no ice
Sweet and tropical at first, then crisp apple and a clean ginger warmth on the finish; medium thick and smooth.
Mango and ginger are a common pairing in South and Southeast Asian kitchens, and they work just as well in a glass. The mango brings sweetness and a creamy texture, the red apple adds juice and a mild acidity, and ginger gives a warming, slightly peppery edge.
Mangoes are a good source of vitamin C and provide carotenoids, which give the flesh its colour. With only fruit and water, this is a light smoothie that suits a late breakfast or an afternoon break.
No. A good blender breaks down the skin completely, and it adds a little colour and fibre.
Yes, use about a quarter teaspoon. The flavour is warmer and less fresh than with the root.
Yes, it contains only fruit, ginger and water.
Reader rating
Thanks for rating
Updated:
