Cheesecake Lemon Smoothie (Print-Friendly Version)
Whipped lemon and mango mix with coconut and chopped pecans for a silky drink—chickpeas give it a bright, smooth lift.
# Ingredients List:
→ Smoothie Base
01 -
25 g pecans, roughly cut
02 -
1 to 2 medjool dates, no pits
03 -
150 g mango, frozen chunks
04 -
1 tablespoon maple syrup if you want it sweeter
05 -
0.125 teaspoon fine sea salt
06 -
0.25 teaspoon ground turmeric
07 -
0.5 teaspoon apple cider vinegar
08 -
50 g cooked or canned chickpeas, rinsed
09 -
240 ml coconut milk, light, from a can
10 -
zest and fruit from 1 medium lemon
# Detailed Cooking Steps:
01 -
Grab a small grater and run the lemon along it until you get the zest. Dump that in the blender.
02 -
Cut off the peel and all that white stuff from your lemon, keeping just the juicy inside. Drop the fruit bits in the blender. Ditch the rest.
03 -
Add in the lemon flesh, salt, turmeric, coconut milk, date, pecans, apple cider vinegar, chickpeas, and frozen mango into your blender.
04 -
Let your blender rip until everything's velvety. If it's too chunky, pour in extra coconut milk or water and blitz again until it’s perfect.
05 -
Give it a quick taste. Want it sweeter? Add some maple syrup and buzz again. Pour it into your glass and enjoy right now.
# Helpful Hints:
01 -
If you want your smoothie thick and creamy, start with ice-cold coconut milk and frozen mango pieces.