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Photo by NessPace

Silky Dragon


1 cup ice
1/2 cup coconut milk
1/2 cup mango nectar
1 small ripe banana
1/2 cup ripe mango, cubed
1/2 cup ripe papaya, cubed
1/4 cup shredded coconut
1/2 tsp. Thai ginger, zested
1/4 tsp. cardamom powder
Two medium-sized pineapple sage leaves
Juice of half a lime
1–3 dried Thai chiles, to taste
Tools: blender, knife, zester
Glass: parfait
Garnish: pineapple sage leaves and/or an umbrella


Combine the first 10 ingredients in a blender. Blend well, then taste. Add one pepper, blend well and taste. If you like more fire, cut up to two additional chilies into thirds and add a piece at a time, tasting as you go. Serves two.

Serving suggestion: This tropical smoothie is delicious on its own, but you can also make it a cocktail with your favorite rum or tequila.


From the Imbibe Test Kitchen






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