mango-persimmon-creamsicle-smoothie-catherine-mccord-recipe
[‘1⁄2 cup (80 g) frozen mango chunks’, ‘1⁄2 ripe persimmon (Hachiya or Fuyu), stemmed’, ‘1 small carrot, peeled and chopped (about 1⁄4 cup/32 g)’, ‘1 tablespoon almond butter’, ‘1 teaspoon flax seeds or flaxseed meal’, ‘1 teaspoon hemp seeds’, ‘1⁄4 teaspoon ground cinnamon or favorite spice blend’, ‘1 cup (240 ml) coconut milk beverage or almond milk, or milk of choice’]
Combine all the ingredients in a blender and blend until smooth.
