Recipe, photography and introduction by Harriet Davidson
1 banana, frozen and chopped
1 mango, frozen and chopped
1/4 tsp turmeric
1/2 tsp cinnamon
5 ice cubes
2 tbsp yoghurt, coconut or Greek
1 tsp honey
1/4 cup water
Place all ingredients in a blender and blend until smooth. You want the consistency to be similar to ice cream – add a splash more water if you need but be careful not to let it get too runny.
To serve, top with your favourite fruit and nuts. Here, we’ve done it with papaya balls, coconut yoghurt, toasted cashews, toasted buckwheat, pepitas, coconut chips, cinnamon and tahini.
We recommend our Small bowl for easy transportation.
All props stylist’s own