Ripe persimmon tastes like honey and apricot, and mango adds even more sweetness. A few parsley leaves keep the flavour fresh, coconut milk makes it creamy.
1
persimmon soft and ripe
½
mango wedge peeled
5 g
flat-leaf parsley
5 oz
canned coconut milk
Garnish: No garnish · Ice: Served up, no ice
Creamy and sweet with honeyed persimmon, tropical mango and a faint herbal freshness.
Persimmons (kaki) are in season in autumn and early winter, when fresh mango often has to travel far. Together they make a rich, deep orange smoothie. Both fruits contain beta carotene, which explains the colour.
Use only soft, fully ripe persimmons of the astringent type, or the firm Sharon variety, which can be eaten while still crisp. An unripe astringent persimmon makes your mouth feel dry. The parsley is a small herbal counterpoint to all that sweetness.
The persimmon was not ripe; astringent varieties must be very soft before eating.
Yes, about 80 g frozen mango works well.
Yes, all ingredients are plant based.
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