A whole ripe mango gives this smoothie its golden colour and intense sweetness. Yoghurt and coconut milk make it thick and creamy, with a flavour reminiscent of a mango lassi.
1
mango wedge flesh only
½
banana
2 tbsp
natural yogurt
3½ oz
canned coconut milk
1¾ oz
water
½ tsp
coconut oil for extra coconut flavour (optional)
Garnish: No garnish · Ice: Served up, no ice
Thick, rich and creamy with intense mango sweetness, a yoghurt tang and a round coconut finish.
Mango and yoghurt is a pairing best known from the Indian mango lassi, and this smoothie follows the same idea with a tropical coconut twist. Ripe mango is sweet and aromatic and known for its vitamin C and beta-carotene. Natural yoghurt adds tang and protein, coconut milk brings richness, and half a banana makes the texture even thicker. A little coconut oil is optional and mainly adds aroma.
It is on the rich side and works well as a weekend breakfast or a light dessert.
Yes, frozen mango cubes work very well and make it thicker.
Yes, use coconut yoghurt instead of natural yoghurt.
No, it only adds a little extra coconut aroma and can be left out.
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