200ml (½ tall glass) coconut milk (we used Kara Dairy Free)
4 tbsp coconut milk yogurt (we used Coyo)
1 tbsp ground flaxseed, sunflower and pumpkin seed (we used Linwoods)
120g (¼ bag) frozen mango chunks
1 passion fruit, to finish (optional)
Measure all the ingredients or use a tall glass for speed – they don’t have to be exact. Put them into a blender and blitz until smooth. Pour into 1 tall glass (you’ll have enough for a top up) or two short tumblers. Cut the passion fruit in half, if using, and scrape the seeds on top.