11 carton Rebel Kitchen Chocolate Mylk
⅔ cup white beans, rinsed
1½ cups mango chunks, frozen or fresh
12 small mint leaves, plus more for garnish
¼ cup shredded, unsweetened coconut
ice as needed
Combine the first 5 ingredients in a high powered blender. Blend until smooth. Add ice as needed and blend again – you will want more ice, about a cup if you use fresh mango, or less if you use frozen mango. Garnish with fresh mint.
Thanks to Rebel Kitchen for sharing this recipe!