creamy mango smoothie
Preparation time 10 minutes
4 ripe mangoes, peeled and stoned
4 tablespoons natural yogurt
1 banana, chopped
1 litre (1¾ pints) unsweetened soya milk
2 teaspoons clear honey (optional)
ice cubes, to serve
Place all the ingredients except the honey and ice in a blender or food processor and blend until smooth. Taste for sweetness and add the honey, if required, then blend again.
Pour into 4 tall glasses and serve with ice cubes.
For marinated mango salad, toss together 4 peeled, stoned and chopped mangoes, 2 segmented oranges, 150 g (5 oz) blueberries and 1 tablespoon shredded mint leaves in a non-metallic bowl. Mix together 1 tablespoon clear honey, the grated rind and juice of 2 limes and ¼ teaspoon ground cinnamon in a separate bowl. Pour the marinade over the mango salad and leave to marinate at room temperature for 25 minutes. Divide between 4 bowls and serve each with 1 tablespoon half-fat crème fraîche. Calories per serving 287
|creamy mango smoothie|