| Prep: 10 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 266 | 16g | 10g | 22g |
| sugars | fibre | protein | salt |
| 6g | 2g | 5g | 0.08g |
Picture this: You’re immersed in the sultriness of a Texas summer day, yearning for a cool and refreshing break. Well, have I got the remedy for you! My latest creation, the Mangosteen and Coconut Smoothie, is your chill pill in a glass. Inspired by the vibrant and eclectic flavours of Tex-Mex dishes I grew up with, this luscious smoothie is as enchanting as a southern twilight and promises to delight your taste buds unreservedly.
The Heart of The Smoothie
At the heart of this delightful smoothie lies the mangosteen, a superfruit that’s often overlooked, but offers a multitude of health benefits. Mangosteen is a powerhouse of antioxidants which are known to reduce inflammation and boost the immune system. Complementing the mangosteen is the sweet roundness of the coconut milk and the tartness of the Greek yogurt, a favorite combination of mine that recalls the balanced and innovative nature of Tex-Mex fusion cuisine. It’s analogous to a classic mixed berry smoothie, yet stands out with its unique flavors.
Perfect Pairing
A smoothie may typically be served as a refreshing standalone breakfast or an invigorating snack, but in Southern style, my Mangosteen and Coconut Smoothie lends itself wonderfully as a dessert accompaniment. Try this with Texas Sheet Cake or traditional Pecan Pie, and you’ll experience a symphony of flavors marrying beautifully on your palate.
The crowning glory- a sprinkle of shredded coconut – adds a delightful crunch to this otherwise smooth concoction, almost reminiscent of the toppings often seen in Southern baking. Finally, an infusion of honey adds a pleasing sweetness, aligning perfectly with the natural sugars present in the fruit and coconut milk. And let’s not forget the cup of ice cubes, crucial for transforming the smoothie into a refreshing summer drink that ensures you stay cool as it gets hotter outside.
So there you have it, folks! This Mangosteen and Coconut Smoothie isn’t just a delicious and invigorating concoction; it’s a reflection of my culinary journey and a testament to the enchanting flavors of the South. My hope is that this smoothie offers you a titillating break from the sweltering heat and that it transports you, even if momentarily, onto the verandas of Texas. Enjoy!
What You’ll Need
- 3 cups of fresh mangosteen pulp
- 2 cups of coconut milk
- 1 cup of Greek yogurt
- 2 tablespoons of honey
- 1 cup of ice cubes
- 2 tablespoons of shredded coconut, for garnish
Method
Step One
Firstly, prepare 3 cups of fresh mangosteen pulp. Ensure that the fruit is well cleaned and the pulp is thoroughly extracted from the rind.
Step Two
Afterwards, proceed to mix the 2 cups of coconut milk and 1 cup of Greek yogurt in a blender. Blend until the two ingredients are properly combined.
Step Three
Add the 3 cups of fresh mangosteen pulp into the blender. This gives the smoothie a refreshing tangy-sweet taste and a vibrant color.
Step Four
Sweeten your smoothie by adding 2 tablespoons of honey to the blend. This will balance out the acidity of the mangosteen and enhance the overall flavor.
Step Five
Add 1 cup of ice cubes and then blend again until the mixture is smooth and fully blended. This will ensure your smoothie is cool and has a thick consistency.
Step Six
Pour the now ready Mangosteen and Coconut Smoothie into a tall glass.
Step Seven
To add texture and enhance flavor, garnish the smoothie with 2 tablespoons of shredded coconut. Enjoy your delicious and refreshing Mangosteen and Coconut Smoothie.
