Ingredients
10 cl of UCHA Raspberry Kombucha
1 ripe banana
1/2 mango or 1 handful of frozen mango
1 plant-based yogurt or 5 cl of coconut milk
1 teaspoon of agave or maple syrup (optional)
1 handful of raspberries (fresh or frozen)
Some ice cubes
Steps
Blend the banana, yogurt (or coconut milk), and mango with half of the kombucha. Set aside.
Blend the raspberries separately with the rest of the kombucha and a little syrup if needed.
Pour the preparations in layers into a large glass: first the raspberry mixture, then the mango smoothie.
Gently mix with a straw if you want a marbled effect.
Serve very cold.
Tips
Add chia seeds or ground flaxseeds for a nutritional boost.
Replace mango with pineapple for a more exotic version.
Add a touch of freshly grated ginger to enhance the flavor.
