MANGO, CO­CONUT, RASP­BERRY AND MINT SLUSHY

Diabetic Living - - Food In Focus -

PREPA­RA­TION TIME: 10 MINS SERVES 4 (AS AN OC­CA­SIONAL

SNACK)

1 mango, flesh re­moved, finely chopped, frozen flat in a snaplock bag

120g (1 cup) frozen rasp­ber­ries Small hand­ful mint leaves 310ml (11/4 cups) co­conut wa­ter 3 Tbsp vodka (see Cook’s tip)

1 Put the mango, rasp­ber­ries, mint, co­conut wa­ter and vodka in a blender. Cover and blend un­til smooth, adding a lit­tle wa­ter if needed.

2 Di­vide the slushy evenly be­tween 4 daiquiri or small serv­ing glasses. Serve.

COOK’S TIP

For a mock­tail, re­place the vodka with an ex­tra 2 Tbsp co­conut wa­ter, mak­ing this an every­day drink.

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