This recipe is part of Hurley Girl Farm’s summer smoothie series; 8 smoothies in 4 weeks.
Fresh produce is fabulous, but smoothies often work better with frozen fruit as it lends to the icy consistency and keeps costs down. In this smoothie, coconut milk adds great flavour and creaminess, while cashews provide additional richness and a bit of protein.
Serves 4
Ingredients
300 grams (2 cups) frozen mango
150 grams (1 cup) frozen raspberries
1 can (400ml) canned coconut milk
50 grams (⅓ cup) raw cashews
1 tablespoon honey
½ teaspoon salt
600 ml (3 cups) ice
Method
Place all ingredients in a blender.
Blend for 30 seconds.
Add ice; blend for another 60 seconds. Serve immediately.
