Physalis brings a sweet and sour note that sharpens ripe mango in a surprisingly good way. A splash of coconut milk makes the glass creamy without weighing it down.
1
mango wedge ripe, peeled and stoned
50 g
physalis husks removed
1¾ oz
canned coconut milk
3½ oz
water
Garnish: No garnish · Ice: Served up, no ice
Creamy and tropical, with honeyed mango and a bright, slightly tart physalis finish.
Physalis, also called cape gooseberry, tastes a little like a cross between tomato, pineapple and citrus. In a smoothie its acidity lifts the rich, honeyed sweetness of mango. Both fruits contribute vitamin C, and mango is also a good source of vitamin A precursors.
The mix of a little coconut milk with cold water keeps the texture creamy but fresh. This golden smoothie works for breakfast or as a sunny afternoon drink. Choose a mango that gives slightly under your thumb and smells sweet at the stem.
Most supermarkets sell them in small boxes near the berries, often labelled cape gooseberries.
Yes, use about 150 g straight from the freezer.
Yes, it contains only fruit, coconut milk and water.
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