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Creamy Mango and Rhubarb Smoothie

Serves 1-2, as a beverage course


1 ripe mango, peeled, pitted and diced
1 and 1/2 cup diced rhubarb (~ 3 thin stalks)
1/2 cup cashews, soaked in water overnight and drained (prior soaking is optional)
1 cup soy milk
1/2 cup water
A squeeze of lime juice
A drop of pure vanilla extract


In a blender or a 1-quart mason jar (if using an immersion blender), add the mango, rhubarb, drained cashews, soy milk, water, a squeeze of lime juice and a drop of vanilla extract.
Process until very smooth. If you prefer a thinner smoothie, add more soy milk or water. Serve topped with thin slices of raw rhubarb and a sprig of fresh mint.
Note: You could, of course, freeze the diced mango and rhubarb for a couple of hours prior to blending.

For additional details, please visit the site of our generous contributor: Craving Greens


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