Pineapple-Mango-Smoothie with Guyabano

Name: Pineapple-Mango-Smoothie with Guyabano
Cook time: 10 min
Total time: 10 min
Yield: 1
Ingredients: 1/2 Pineapple (approx. 600 g); 1 Mango; 300 ml Guyabano juice (prickly pear juice; alternatively e.g. lychee juice); 4-5 Tbsp Cane sugar; 3-4 Tbsp Lemon juice; 1 coated Tsp ground cinnamon; 8 Physalis; 7-10 Tbsp Ice cube; 7-10 Tbsp wooden skewers

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Servings: 1

1/2 Pineapple (approx. 600 g)
1 Mango
300 ml Guyabano juice (prickly pear juice; alternatively e.g. lychee juice)
4-5 Tbsp Cane sugar
3-4 Tbsp Lemon juice
1 coated Tsp ground cinnamon
8 Physalis
7-10 Tbsp Ice cube
7-10 Tbsp wooden skewers

Directions

1
Peel the pineapple, cut out the hard stalk. Cut the flesh into pieces. Peel mango. Cut the flesh first from the stone, then into pieces. Blend mango, pineapple and Guyabano juice, 4 tablespoons sugar, 3 tablespoons lemon juice and cinnamon in a mixer, season to taste with sugar and lemon juice.
2
Turn up the physalis skin and put 2 on each skewer. Arrange smoothie with ice cubes in glasses, add physalis skewers