Mango coconut lime smoothie with basilBar recipe
Chef at Saint Clair Le Traiteur in Paris, Lionel Lallement has been using his talent to combine textures and tastes for 30 years. Son and grandson of bakers and pastry makers, Lionel was the youngest ...
Put all the ingredients in a blender. Blend for about 1 minute. Serve immediately.
- Frozen fruit purée 100% : Lime - 30 ml
- Frozen fruit purée 100% : Mango - 70 ml
- Frozen fruit purée, sugar added : Coconut - 50 ml
- Crushed ice - 40 ml
- Sugar cane syrup - 15 ml
- Basil - qq feuilles
Glass decoration: 1 slice fresh lime, grated coconut, 1 leaf chopped basil.
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