Always check the labels of the products you use.
Method
- 1
Pulse Fruit. Place 140 g frozen strawberries and 140 g frozen mango chunks in a food processor and pulse in 1-second bursts about 20 times until finely chopped.
- 2
Blend. Scrape down the sides, add 80 g plain yoghurt, ½ ripe banana (broken into pieces), 2 tsp runny honey and a pinch of fine salt and process for about 1 minute until smooth, scraping down halfway.
- 3
Spoon. Carefully remove the blade and spoon the smoothie into 2 serving bowls.
- 4
Top. Top each bowl with 25 g sliced fresh strawberries, ½ tbsp pumpkin seeds and ½ tbsp desiccated coconut.
- 5
Serve. Eat straight away whilst the texture is at its best.
Storage
Serve straight away. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low fat: 2.5 g fat per 100 g (limit ≤ 3 g)
- Low salt: 0.18 g salt per 100 g (limit ≤ 0.3 g)
- Source of fibre: 2.4 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 235 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
5.7 g per serving
11.4 % of the 50 g daily maximum · 22.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- food processor
- rubber spatula
- 2 serving bowls
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 186 kcal |
| Protein | 4.5 g |
| Carbohydrate | 33.3 g |
| of which sugars | 25.7 g |
| of which free sugars | 5.7 g |
| Fat | 5.8 g |
| of which saturates | 2.8 g |
| Fibre | 4.5 g |
| Salt | 0.42 g |
Protein per 100 kcal
2.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
