It’s indian mango season!
During the months of May & June we are blessed with the indian mango season, perfectly ripe fruits, hand wrapped are sent to the UK & beyond, these mangoes have an amazing sweetness, ripe toothsome flesh & perfumed finish, they really are worth seeking out from an indian supermarket for this refreshing, protein lassi hit!!
Serves 2/3
Ingredients
  • 2 Alphonso or Kesar mangoes, peeled, diced
  • 250g natural yoghurt
  • 120ml almond milk, frozen in ice cubes
  • 1 scoop TPW banana cake smoothie
  • 1 cardamon pod (black seeds from inside)
  • 15g raw honey
  • 100ml almond milk
  • Juice of 1 lime
  • Pinch of salt
Method
Freeze the almond milk in ice cube trays overnight.
Add all the ingredients to a blender or liquidiser along with the almond ice cubes.
Blend for around 1 minute until smooth & enjoy immediately for breakfast or with a delicious healthy, spicy curry!

3.2/5 (5 Reviews)
bradcarter

bradcarter

Birmingham born Chef Brad Carter of Carters of Moseley is dedicated to making the best of seasonal British produce with a commitment to sustainability. Awarded a coveted Michelin Star in 2015, Brad is also a regular on BBC’s Saturday Kitchen

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