I bought a pack of rock hard fuyu persimmons, a few days ago, thinking it would take at least a month before they start to softened. Surprisingly enough, they only took a few days leaving me with 10 ripen juicy and custardy persimmons to bake with. One of Max favourite way to start the day is with a fresh smoothie that is both sweet and filling so here we go!
The mango really balance the extreme sweetness of the persimmon while adding a little “zing” to it. The softened oats are there to add a silky texture and give you enough consistence to make it a perfectly filling way to start your day.
Hope you get to try it *^_^*
- 1 ripen and soft fuyu persimmon
- 1½ cup of frozen mango cubes
- ¼ cup of cooked or softened oats
- 1¼ cup of coconut milk
- Blend until smooth