Lemon Cheesecake Smoothie Glass (Print)
Zesty lemon and coconut blend create a creamy, refreshing smoothie glass with mango, pecans, and natural sweetness.
# Ingredients:
→ Smoothie Base
01 -
1 medium lemon, zest and flesh
02 -
240 ml light canned coconut milk
03 -
50 g cooked or canned chickpeas, drained and rinsed
04 -
1 to 2 medjool dates, pitted
05 -
25 g chopped pecan nuts
06 -
150 g frozen mango pieces
07 -
0.25 teaspoon ground turmeric
08 -
0.125 teaspoon fine sea salt
09 -
0.5 teaspoon apple cider vinegar
10 -
1 tablespoon maple syrup, optional
# Steps:
01 -
Zest the lemon and add the zest to a blender.
02 -
Remove the peel and pith from the lemon, reserving only the flesh. Add the flesh to the blender and discard the peel and pith.
03 -
Add coconut milk, chickpeas, medjool dates, chopped pecans, frozen mango, ground turmeric, sea salt, and apple cider vinegar to the blender with the lemon.
04 -
Blend all components on high speed until the mixture becomes completely smooth. Adjust consistency with additional coconut milk or water if required.
05 -
Taste the smoothie and, if preferred, incorporate maple syrup to sweeten. Blend briefly to combine. Pour into a glass and serve immediately.
# Additional Notes:
01 -
For a richer texture, use fully chilled coconut milk and mango before blending.