Tropical sunshine in a glass, like drinking a holiday. Need we say more? One thing actually. This recipe totally inspired us with its idea of freezing coconut water into ice cubes and adding them to smoothies. Clever.
Yield:Two big glasses. You can always make lollies with any leftovers.
Ingredients (measurements are rough)
- 1 whole mango
- 1 cup of coconut water ice cubes
- 100g of Papaya
- 1 whole peeled orange
- 1/2 tablespoon of lime zest
- 1/2 tablespoon of orange zest
- Whizz all ingredients together in a blender, pour into a glass and serve.
NUTRITIONAL VALUE: UPLIFTING
We are told this drink is a favorite with athletes and yogis at COMO Shambhala Estate, providing quick energy and nutrients to power a workout. No wonder. The coconut water supplies much-needed electrolytes to keep bodies nourished and hydrated. The mango is rich in potassium, an important component of cell and body fluids that help control heart rate and blood pressure. Both mango and papaya are rich in pre-biotic dietary fiber, are an excellent source of Vitamin A and flavonoids (like beta-carotene, alpha-carotene and beta-cryptoxanthin) Together these compounds have been known to be essential to protect vision, skin and lung function. The papaya also contains papain, a protein-digesting enzyme that has been shown to help lower inflammation. The orange and the lime zest finally provide an extra Vitamin C boost and contribute to making this the perfect thirst quenching energy drink fuel.