Zoodles with Avocado and Mango Sauce
Kimberly Parsons, author of The Yoga Kitchen Plan, just gets us. Her recipe for zoodles with avocado and mango sauce serves two people, and, trust us, it’s so tasty that you and your one-and-only might be tempted to have a Lady and the Tramp moment.
“The sauce is creamy, light and slightly spicy; for a milder sauce you can omit the dried chili,” Parsons explains in her cookbook. “I have been serving this recipe for the last three years and it’s always such a crowd pleaser.”
Plus, it’s pretty effortless. Simply blitz a creamy raw coconut milk sauce in your blender and drizzle it over zucchini noodles. In 15 minutes, you’re done.
1 medium fresh mango, peeled and pitted
1 cup frozen mango pieces
1 avocado, peeled and pitted
Leaves from 5 mint sprigs
One 1-inch piece of ginger, peeled
6 tablespoons canned full-fat coconut milk
2 tablespoons tamari sauce
½ teaspoon crushed red-pepper flakes
Sea salt and cracked black pepper
2 zucchini, spiralized
Thinly sliced radishes, to serve
1. Add the fresh mango, frozen mango, avocado, mint leaves, ginger, coconut milk, tamari sauce and crushed red-pepper flakes to the bowl of a blender. Blend until smooth and creamy, then season to taste with salt and pepper.
2. Add the zucchini to a large mixing bowl, top with the sauce and toss with your hands to coat. Serve topped with the radishes.