Ingredients
- 200 g frozen mango chunks
- Half a frozen banana
- 60 ml coconut milk (the full-fat tinned kind, not the carton)
- 1 heaped teaspoon spirulina powder
- Juice of half a lime
- Pinch of fine salt
- Toppings: 1 tablespoon pumpkin seeds, 1 tablespoon coconut flakes, fresh mango cubes
Method
- Blend mango, banana, coconut milk, spirulina, lime, and salt until completely smooth. Stop and scrape twice. The mixture should be the consistency of soft-serve ice cream — add 1 tablespoon of milk only if the blender is struggling.
- Decant into a shallow bowl.
- Top with seeds, coconut, and fresh mango. Eat immediately.
Why this pairing works
The deep mango orange and the deep spirulina green meet in a colour that some people find unsettling. Lime brings them into balance and brightens the spirulina; salt rounds the edges of the algae's mineral notes.