Mango-Basil Low Histamine Smoothie Recipe
Enjoy this quick mango-basil low histamine smoothie recipe that's also low oxalate and low lectin!
Ingredients
- ½ cup Frozen Mango Cubes
- 1 cup Native Forest Coconut Milk
- 3-4 whole Pecans or Macadamia Nuts
- ⅙ cup Filtered Water
- 2-3 Fresh Organic Basil about 2-3 inches long, torn
- 2-3 drops Stevia
- ⅙ teaspoon Redmond Real Salt
- 1 teaspoon Shredded Coconut unsweetened (optional)
Instructions
- Add mango, coconut milk, nuts, water, basil, stevia, and salt to the high-speed blender.
- Blend for 30-45 seconds.
- Pour into a tall glass.
- Garnish with shredded coconut (optional).
Notes
- If you really love the taste of basil, go with 3 leaves. Otherwise stick with 2.
- You can add more Stevia or a pinch of monk fruit powder if you like your smoothies sweeter.
- If you like a thinner smoothie, you can add more water. Add it slowly at about 1/8 of a cup at a time.
- Shredded coconut will have a little histamine. You can introduce this if you are in Phase 2 of the Low Histamine Diet.
- Nutritional information includes shredded coconut topping.
Nutrition
Nutrition Facts
Mango-Basil Low Histamine Smoothie Recipe
Amount per Serving
Calories
690.34
% Daily Value*
Fat
67.03
g
103
%
Carbohydrates
26.03
g
9
%
Fiber
7.53
g
31
%
Protein
7.06
g
14
%
Vitamin C
31.28
mg
38
%
Calcium
65.49
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was in the comments below!