1. Preheat a pan and toast the coconut flakes without fat over medium heat for about 2–3 minutes.
2. Cut the pomegranate in half horizontally and squeeze out the juice.
3. Peel the persimmon, the banana, and the mango.
4. Remove the stone from the mango flesh and set aside four narrow wedges for garnish.
5. In a tall container, finely puree the remaining mango together with the banana, the persimmon, the vanilla sugar, and the pomegranate and orange juice.
6. Fill the mixture into 4 glasses, sprinkle with coconut flakes, and decorate each with a mango wedge.
Nutrition per serving
kcal: 190
Protein: 3 g · Fett/Fat: 5 g · Carbs: 36 g
Calories, meal plan & shopping list – 7-day free trialGet the app →
Cook this in the MyFoody app →