I suggested calling this smoothie simply, cherry mango smoothie, but my 11 year old son (who created it) insisted on calling it Daisy smoothie, because he loved it so much. I’ll admit I was a bit annoyed when he started making it because he’d just (sort of) finished his dinner, and asked if he could make a smoothie. I don’t love it when I make a meal and they request something else to make. So I told him he could make a smoothie on his own if he wanted to. When we taste tested his creation, we turned and looked at each other, wide eyed, with surprise at how good it tasted.
Eat this for an after school snack or something refreshing after dinner. If I was eating this for breakfast or a time when I needed some energy, I would add a scoop of vital proteins collage flavourless and unflavoured protein powder. And probably some flax oil.
The avocado gives it an extra rich texture, more so than bananas do; especially important if you are trying to replace ice cream.
The cherry and mango can be found in frozen freezer section of your grocery store (Loblaws has organic bags). I think any frozen fruit would work.
I prefer it thicker as a smoothie bowl. My son prefers it as a smoothie. Just add more milk if you want to be able to drink it.
dairy free, vegan, gluten free, nut free, soy free
daisy smoothie bowl
• unsweetened cashew milk (approx 1/2 c)
• frozen mango & cherries (we didn’t measure but approx 3/4 c – 1 c each)
• 1/2 ripe avocado
Combine ingredients with high speed blender. Pour into a bowl, add toppings (granola, shredded coconut, nuts/seeds, cacao nibs, etc…) if you like.