What’s more refreshing than a succulent, juicy mango? A juicy, crave-worthy mango paired with uplifting cannabis oil, delicate coconut milk, and ripe cantaloupe. Careful, it might just become part of your morning routine. Do I hear post-workout snack? Dive into this fruit-forward recipe from cannabis chef Laurie Wolf.
Mango and coconut are two foods that may intensify your high. And they are beautiful together. Finding a good ripe mango can be difficult, kinda like finding a ripe avocado, but persevere, both are well worth the effort.
Serves 2
What You’ll Need:
1 ½ cups coconut milk
1 mango, peeled and pitted
1 frozen small banana, peeled and sliced
1 cup cantaloupe, peeled and cut in chunks
2 tablespoons agave or honey
2 teaspoons canna-oil
Pinch cinnamon
Directions:
Combine all the ingredients in a blender and puree. Divide between the two glasses.
Laurie Wolf is the author of such cannabis cookbooks as Marijuana Edibles, HERB, The Medical Marijuana Dispensary, and Cooking with Cannabis. Her recipes have been featured in High Times, Dope Magazine, Culture, and more. She is also the founder of Laurie + MaryJane, an edible company offering everything from almond truffle bites to vegan chocolate cookies.
