This bright and beautiful totally tropical smoothie recipe supplies more than your full daily requirement of vitamin C and one third of your RDA for potassium, making it great for beating the bloat and maintaining a healthy blood pressure. British blackcurrants are renowned and bred for their deep purple colour, which indicates a high level of anthocyanins – important disease fighting antioxidants. As well as protecting against colds and flu, these antioxidants can also help guard against ageing, joint inflammation, eye strain, kidney stones, cardiovascular disease, cancer and urinary tract infections. British Blackcurrants can be bought frozen online here.
Ingredients
(serves 4; 202kcal; 2.4g fat (0.7g saturates); 39g carbs (38g sugars); 6.9g fibre; 0.1g salt)
125g fresh or thawed from frozen blackcurrants
400g peeled and chopped mango, plus extra to serve
200ml fresh orange juice
200g low fat natural yoghurt
150ml soya milk
1tbsp chia seeds, plus extra to serve on top
75g chopped dates
A few ice cubes
Method
Place the blackcurrants and mango in a blender with the remaining ingredients. Blend until smooth. Serve in tall glasses or similar with a couple of slices of mango.
Recipe courtesy of blackcurrantfoundation.co.uk
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