CALYPSO® MANGO AND GINGER SMOOTHIE
- 1 Calypso® Mangoes
- 3/4 cup low fat vanilla or natural yoghurt
- 1 tsp honey
- 10 large ice cubes
- 1 tsp grated fresh ginger
- 1 tbs lime juice
- to serve extra crushed ice and Calypso® mangoes
- Place 2 large glasses in the freezer for 30 minutes.
- Cut the fruit from the mango, discarding the skin. Place the fruit into a blender with the remaining ingredients and blend on high until smooth.
- Pour into glasses and serve.
- For a Dairy Free Calypso® ginger smoothie, replace the yoghurt with ¾ cup chilled coconut water or coconut milk.
- For a Calypso® mango & raspberry smoothie, replace the yoghurt with coconut water and add 125g Perfection Raspberries to the blender with remaining ingredients.