Mangosteen is very native to West coast of India. Called Kokum, it's used as fresh and dried fruit.
It's commonly known for treating heatstroke and flatulence. Medicinal properties also include it's ability to fight bacterial infections, to suppress fatty acids in the body thereby reducing the bad cholesterol and to promote the neuron growth.
Found dried kokum at Vik's, Berkeley and best to reap it's benefits in this warm spring.
Mangosteen is naturally sour and I paired it with ripe Bartlett pear so that the smoothie was sweet and sour. Both pear and kokum can bear the spices too.
4-5 dried kokum pieces soaked in hot water
2 medium sized ripe/overripe pear chopped
1 tbsp freshly ground pepper
1 tbsp chia seeds soaked in 3 tbsp water
Cilantro half bunch washed
Coconut milk 1/4 cup or 3 tbsp grated coconut optional.
Extract the thick kokum juice by pressing the pieces after they are soaked in hot water.
Mix together the kokum extract, chia and Pear and blend to a smoothie with 3 cups cold water.
Add the freshly ground pepper and cilantro, pulse for few seconds. Serve chilled.
Found dried kokum at Vik's, Berkeley and best to reap it's benefits in this warm spring.
Mangosteen is naturally sour and I paired it with ripe Bartlett pear so that the smoothie was sweet and sour. Both pear and kokum can bear the spices too.
4-5 dried kokum pieces soaked in hot water
2 medium sized ripe/overripe pear chopped
1 tbsp freshly ground pepper
1 tbsp chia seeds soaked in 3 tbsp water
Cilantro half bunch washed
Coconut milk 1/4 cup or 3 tbsp grated coconut optional.
Extract the thick kokum juice by pressing the pieces after they are soaked in hot water.
Mix together the kokum extract, chia and Pear and blend to a smoothie with 3 cups cold water.
Add the freshly ground pepper and cilantro, pulse for few seconds. Serve chilled.
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