Perhaps the thing I miss most about Southeast Asian food is the mango shake. On a hot day (which is every day there, really!), there’s nothing better than slurping up this icy, fruity bliss.
Creamy and thick, the dairy-free version here is sure to have you feeling totally troppo. There is quite a bit of natural sugar – if you’d like to lessen this, replace the coconut water with coconut milk and leave out the coconut cream. I also love this made with a dollop of unsweetened yoghurt in addition to the other liquids.
This recipe can be gluten-free, grain-free, egg-free, nut-free, dairy-free, and vegan.
Preparation time: 2 minutes
– small handful frozen mango cubes (I can buy frozen mango at my local supermarket)
– 2 Tablespoons coconut cream
– 1/2 – 3/4 cup coconut water
– pinch cinnamon
1. Throw all ingredients into a blender and whiz until smooth and creamy, adding more coconut water to thin if necessary. Pour into a glass and enjoy! 🙂