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Mango and cardamom smoothie

“Cardamom, a spice frequently used in Indian dishes, is actually related to ginger and has similar benefits for the digestive system,” says Mira Manek, London-based chef and author of the new cookbook Saffron Soul. “Add to that antioxidant-packed raspberries and mango and this naturally sweet treat is as delicious as it is good for you.”

More recipes from this series:

Tofu scramble with sweet potato

Saffron and lime chia pots

Ingredients

Directions

Step 1

Divide the raspberries between 2 glasses and crush a little using a spoon or fork. Place the glasses in the freezer and leave for 20 minutes to chill.

Step 2

Place the mango, coconut milk, cardamom, honey, and ice cubes in a blender or food processor and blend until smooth. Taste and adjust the sweetness and flavor by adding more honey or cardamom.

Step 3

Remove the glasses from the freezer, pour the smoothie over the raspberries, and serve.