A delicious, easy to make, healthy and colourful dream come true.
This smoothie, topped with hot raspberries, fresh berries & roasted almonds satisfies my taste buds every time on the new! It's important to use very sweet and almost overripe mangoes. It's really worth spending a few dollar more on a good mango! Also, I suggest to use soy milk or almond milk, because it harmonizes really well with the mango and coconut blossom sugar. If you don't have any coconut blossom sugar on hand, I'd go for pure maple syrup.
The almonds provide the required crunch & the maca powder gives it that special something. Oh and with those hot raspberries on top….mhhhhh! A recipe that will convince breakfast-newcomers, dessert-lovers and even those who believe to be full already. You simply have to try it!:)
SERVES 2-3 / GF, DF, VGN, RSF
MANGO-SMOOTHIE
2 mangoes, very ripe
1500 ml soy or almond milk
1-2 tsp maca powder
1.5 tbsp natural sweetener, e.g. coconut blossom sugar
12 ice cubes
HOT RASPBERRIES
250 g raspberries
1.5 tbsp natural sweetener, e.g. coconut blossom sugar
TOPPINGS
roasted & crushed almonds
fresh raspberries & strawberries
- Roast the almonds in the oven at 160 C for 15 minuets until slightly browned, take out of the oven, let cool und crush.
- Add the raspberries to a saucepan, heat up on medium heat until warm, take off the heat and mush up a bit with a fork.
- Peel the mangoes and cut into smaller pieces. Place it in the blender with the soy or almond milk, maca powder, sweetener and ice cubes and blend for 3-4 minutes to a smooth, creamy and slightly thick consistency.
- Add the mango-soy smoothie into bowls, garnish with the hot raspberries, fresh berries and top with some roasted & crushed almonds.
Happy Mango-Shakin'!
x Nadia
Source: EatBetterNotLess.com
