Ingredients
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1 cup frozen mango chunks frozen mango chunks1 cup frozen mango chunks
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1/2 cup vegan kimchi (plus 1 tablespoon kimchi brine) vegan kimchi1/2 cup vegan kimchi (plus 1 tablespoon kimchi brine)
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1 small banana banana1 small banana
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1/2 teaspoon gochugaru (Korean chili flakes) gochugaru1/2 teaspoon gochugaru (Korean chili flakes)
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1/2-inch piece fresh ginger, peeled fresh ginger1/2-inch piece fresh ginger, peeled
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1 tablespoon toasted sesame seeds (plus extra for garnish) toasted sesame seeds1 tablespoon toasted sesame seeds (plus extra for garnish)
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1 tablespoon maple syrup (optional) maple syrup1 tablespoon maple syrup (optional)
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1 cup unsweetened oat milk (or plant milk of choice) oat milk1 cup unsweetened oat milk (or plant milk of choice)
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1 tablespoon fresh lemon juice lemon juice1 tablespoon fresh lemon juice
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Ice cubes (optional, for a thicker smoothie) ice cubesIce cubes (optional, for a thicker smoothie)
Directions
For best results, use ripe mango and high-quality vegan kimchi. Adjust chili and sweetener to taste. This smoothie is best enjoyed fresh and cold. For a soy-free version, ensure the kimchi and plant milk contain no soy. For extra probiotics, use more kimchi brine. This smoothie is an adventurous option for kimchi lovers and those seeking new flavor combos!
Steps
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1
Done
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Add frozen mango, vegan kimchi, kimchi brine, banana, gochugaru, fresh ginger, toasted sesame seeds, maple syrup (if using), oat milk, and lemon juice to a blender. |
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2
Done
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Blend on high until smooth and creamy. Taste and adjust sweetness or spice as desired. |
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3
Done
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If a thicker texture is preferred, add a few ice cubes and blend again. |
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4
Done
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Pour into a tall glass. Garnish with extra toasted sesame seeds and a sprinkle of gochugaru. |
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5
Done
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Serve immediately and enjoy cold. |
