Summary

Ingredients

• 120 g mano (s) (mano pulp), fresh
• 30 g spinach (baby spinach), oranic
• 0.33 teaspoon ginger, finely grated
• 100 g yourt
• 100 ml coconut water

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Instructions

1. Puree the roughly diced mango pulp with the selected and washed spinach, ginger, yoghurt and coconut water in a blender. Serve cool.