I love mango, all smooth, exotic and tangy with a delicate aroma, and I adore passionfruit. It doesn’t look up to much, all wrinkly, dark and swarthy, and when you slice it open, what do you get? No juicy flesh, just a spoonful of less-than-appetising crunchy seeds covered in what looks like yellow frogspawn! But the smell and the flavour are gorgeous, and they are so good for you, so putting them together in a breakfast smoothie was a no-brainer, why hadn’t I thought of it before? This particular week we’d found a pack of four in the supermarket greatly reduced as they were close to their use-by date, so I used two of them in this smoothie.
It was a sunny morning and looked like it was going to be a hot day, I wanted something fruity and refreshing for breakfast, but that would fill me up as well.
This smoothie ticks all the boxes (that one’s for my husband who hates buzzwords and phrases!), plus it’s lovely and creamy and smells wonderful too. It has lots of nutrients: vitamin A, magnesium, calcium, protein, healthy fats (omega oils), vitamin C, B vitamins, vitamin E, dietary fibre and lots lots more. The baobab powder has a lightly citrusy taste and adds more vitamins and minerals – it has 6x more Vitamin C than an orange. It promotes a strong immune system, healthy skin and a healthy gut. The Aduna brand supports small African businesses harvesting and exporting baobab, many of them run by women.
Vegan, gluten-free, dairy-free, can be nutfree if you use seed, rice or soya milk but it will taste a little different.
Organic where possible.
All amounts are very approximate.
2 Tbsps Oats
1 Small Mango, chopped and frozen
2 Passionfruit, scooped out, but save half of one for serving
1 Tbsp freshly-ground Golden Linseeds
Glass of chilled Homemade Almond Milk*, more or less depending on how thick you want it
1 Tbsp freshly Ground Almonds
1 Tsp Baobab Powder **
Blend everything except one half of a passionfruit, pour into a glass and top with remaining passionfruit seeds.
Serve and enjoy 😊
*Nut & Seed Milks & Smoothie Recipes
Copyright: Chris McGowan
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