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So simple, literally throw everything in a blender and blitz, churn or freeze immediately. Or, you can even eat straight away as a thick smoothie! Either way, you’ll get a brilliant blast of tropical flavours.

The vodka is optional, or you can use white rum, or better still coconut rum. Its purpose is to prevent it freezing solid, not for flavour. So entirely okay to leave out if serving to any under 18s!

  • Serves:6-8
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450g frozen mango chunks
400g full fat coconut yogurt
Zest of 1 lime
6 cardamon pods seeds removed
1 tbs vodka (optional)
1-2 tbs brown rice syrup if you like it sweetener


  1. Place everything into a high-powered blender and blitz until silky smooth.
  2. Empty into a freezer container or loaf tin, cover with parchment then wrap in cling film. Place in the freezer for 2-4 hours.
  3. Remove from the freezer 15 minutes before serving to soften slightly.

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About me

A lifelong foodie, in recent years I have fallen in love with creating fresh vegan recipes. It makes me so happy to feed my friends and family healthy plant-based meals and I am delighted that I now have the chance to share some of my favourite recipes, tips and little hacks with you. Do let me know if you are inspired to try any of them out!

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