Lemon Mango Glass (Printable Version)
# What You'll Need:
→ Smoothie Base
01 -
25 g pecan pieces
02 -
1 to 2 medjool dates, no pits
03 -
0.5 teaspoon apple cider vinegar
04 -
150 g mango chunks, frozen
05 -
1 tablespoon maple syrup, totally up to you
06 -
0.25 teaspoon turmeric powder
07 -
240 ml light coconut milk (canned)
08 -
0.125 teaspoon fine sea salt
09 -
50 g cooked or canned chickpeas, rinsed off
10 -
1 medium lemon, zest and inside only
# How to Make It:
01 -
Sip your smoothie first. If you like it sweeter, add in some maple syrup and blend again for a second. Pour it out and enjoy right away.
02 -
Toss in chickpeas, coconut milk, apple cider vinegar, lemon, pecans, salt, turmeric, and those frozen mango bits into your blender as well.
03 -
Slice off the lemon peel and that white stuff underneath so you just keep the good, juicy inside. Only the flesh goes in the blender, toss the extras.
04 -
Grab a grater or zester and grate the lemon skin. Scoot that zest into the blender.
05 -
Blend it all up till the texture is silky. Need it runnier? Splash in more coconut milk or even a bit of water, then blend again.
# Additional Tips:
01 -
Really want the texture perfect? Chill both the coconut milk and mango really well before you start.