There’s no better way to get your summer party guests to cool down and settle in than by offering them a chilled fruity delight that takes away the torture of travelling in summer with the sun not feeling unapologetic as it beats down upon us!

I wanted to create a more complex flavour but settled for a sweet tangy combo with a few ingredients. It’s quick,easy and absolutely exploding with summer fruity goodness.

Makes 1.5 l and the plastic posh glass I served in holds 100 ml.

Ingredients:

• 2 large organic mangoes
• 5 juicy strawberries
• 400 gm Pineapple chunks  with juice – I bought the long life jars since I have a shockingly tiny refrigerator.
• Juice of 1/4th  lime
• 225 gm Mango Pulp – I used half of a 450 gm tin of Kesar Mango Pulp

Method:

• I bought the Mediterranean Mangoes,the ones from a supermarket shelf where the skin appears green but when you gently press down onto the skin and pulp moves easily inside that means, they are ready for consumption, if you buy them a day in advance ensure you refrigerate them minus the plastic packaging to prevent over ripening and also ”sweating” of the fruit inside the plastic packaging.
• Scoop out the pulp from the ”cheeks” of the 2 mangoes and leave the rest for Caribbean Sweet Mini Pepper salad. Chop into big chunks for the blender.
• Wash the strawberries, halve them after removing the stalk
• Blitz the mango pieces, the pineapple pieces and the juice, the strawberries, mango pulp and juice of half a lime ensuring there are no seeds in it.
• Pour into a jug and leave to cool in the refrigerator.
• Serve with ice cubes in a fancy glass, I bought these plastic ones on a steal deal from the party section of a discount store. 🙂

This simple but delicious smoothie is perfect as a summer cooler and will not fail to impress your guests and besides its a great way to kick off a summer party!I hope you enjoy making and sharing this smoothie as much as I loved creating and writing about it, each glass refilled made me smile – a lot.