Persimmon and mango share the same deep orange colour and a honeyed sweetness. Blended together they give a thick, almost jammy smoothie from just three ingredients.
1
persimmon peeled
150 g
mango wedge
5 oz
water
Garnish: No garnish · Ice: Served up, no ice
Thick and sweet with honeyed persimmon, tropical mango and a soft, velvety texture.
Persimmons, often sold as kaki or Sharon fruit, are in season from autumn into winter. When fully ripe their flesh is soft and sweet with notes of apricot and honey. Mango adds tropical aroma and creaminess. Both fruits are known to contain beta-carotene.
No sweetener is needed if the fruit is ripe. The smoothie is fairly rich and suits a cold-weather breakfast or an afternoon treat.
Sharon fruit is a persimmon variety that can be eaten while still firm; other kaki need to be very soft.
An unripe persimmon was used; astringent varieties must be jelly-soft.
Yes, all ingredients are plant based.
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