When mangoes are in season, at their best and most economical to buy, I chop them into cubes and freeze in zip-lock bags.
This refreshing, summery smoothie is like a thick Indian lassi with a few more tasty and healthful ingredients added for good measure.
- 125 g (4½ oz/½ cup) natural yoghurt
- 60 g (2 oz/½ cup) crushed ice
- 1 mango, fresh chopped and frozen
- 2 peeled bananas, frozen and roughly chopped juice and pulp of 1 orange
- 1 tbsp finely grated fresh turmeric or 2 tsp ground turmeric
- ¼ tsp finely grated fresh ginger
- lemon juice, to taste
- honey, to taste (optional)
- sliced mango
- shredded dried mango mint leaves
- toasted flaked almonds
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Whiz the yoghurt, ice, mango, banana, orange juice and pulp, turmeric and ginger in a high-speed blender or small food processor until smooth. Scrape down the inside of the blender or processor bowl if required. If the mixture isn’t moving well in the blender, add a tablespoon or two of water or milk, being careful not to add too much liquid.
Taste the smoothie and add a squeeze of lemon juice and a drizzle of honey (if necessary) to balance the flavour to your liking.
Spoon the thick smoothie mixture immediately into two chilled bowls and top with the fresh and dried mango, mint and almonds.
• To make dairy free, replace the yoghurt with a non-dairy alternative.
• To make vegan, also swap the honey for rice malt syrup, pure maple syrup or a couple of drops of liquid stevia.
This recipe is from Breakfast Bowls (Smith Street Books). Photography by Chris Middleton.