The sun's still shining in the southern hemisphere, so we're making hay while we still can. Or smoothies as the case may be. This particular concoction's inspiration is two-fold. Firstly it reminds me of the classic Mango Weiss ice cream bars. For those of you who haven't tried them, they're a smooth creamy icy blend of yoghurt and mango - rather delicious.
The second part pays homage to my beloved travels around South East Asia (Thailand, Laos, Vietnam, and my favourites - Borneo and Cambodia). There you can get every tropical fruit under the sun blended into a 'shake', all for the incredible sum of 1 US dollar ($1.08-$1.15 in AU and NZ). They're usually made with lots of fresh fruit (with low to no food miles), ice, and a generous helping of sweetened condensed milk. This version recreates that same creamy sweetness with the help of our good friend - plant-based milk, and nature's whole food sweetener - dates.
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Always use certified organic ingredients where possible
1.5c frozen mango, chopped (around 1 mango)
1 banana, frozen
1c plant-based milk (almond, hazelnut, cashew, rice, oat or soy are all great - buy or make your own here)
1-2 dates, pitted (depending on your sweet preference)
2 Tbsp lemon juice
pinch organic rock salt
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
The perfect summer's-still-here afternoon beverage. Hope you love it.
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