Creamy mango & coconut smoothie

brunch dairy-free exercise healthier healthy snack soya free

N/A

Serves 2 (or 1 generously)

Source

Ingredients

200ml (½ tall glass) coconut milk (we used Kara Dairy Free)

4 tbsp coconut milk yogurt (we used Coyo)

1 banana

1 tbsp ground flaxseed, sunflower and pumpkin seed (we used Linwoods)

120g (¼ bag) frozen mango chunks

1 passion fruit , to finish (optional)

Method

Measure all the ingredients or use a tall glass for speed – they don’t have to be exact. Put them into a blender and blitz until smooth. Pour into 1 tall glass (you’ll have enough for a top up) or two short tumblers. Cut the passion fruit in half, if using, and scrape the seeds on top.