A CMC adaptation of "creme de abacate".
In Brazil, we had it right and we didn't know it. After school, after lunch, sometimes just because ... creme de abacate. Avocado blended with a little lime, a little sugar, eaten cold with a spoon. No label, no protein claim, no functional anything. Just fruit, fat, and something that tasted like home. We were eating one of the most blood-sugar-stable foods on the planet and calling it dessert. This version keeps the spirit - the creaminess, the cold, the feeling of a treat that isn't performing - and rebuilds it as a breakfast that will actually hold you. Protein in, mango for the sweetness we grew up on. Same bowl. Different afternoon.
Serves 3 · 1 cup per serving - approx. 250g each
Ingredients
- 2 avocados, peeled, cubed and frozen (fresh is ok too)
- 1/2 cup cucumber, peeled (100 gr)
- Handful of baby spinach (20 gr)
- 1 cup mango, cubed and frozen (200 gr)
- 3 Medjool dates, pitted (or see below for subs)
- 1 scoop grass-fed protein isolate or whey protein powder (plant based protein works)
- ¼ cup plant-based milk
- 1 tbsp vanilla extract
- Juice of 1 lime (2 tbsp)
- Pinch of salt
Substitutions
- Mango → frozen banana, same quantity
- Dates → 2 tbsp honey or 3 tsp monk fruit
- Plant-based milk → full-fat coconut milk for a richer bowl
- Protein isolate → collagen peptides if you prefer unflavored
Method
- Add all ingredients to a blender.
- Blend until completely smooth — no chunks, no green streaks.
- Pour into bowls and serve immediately, or refrigerate up to 24 hours.
Top with hemp seeds, sliced mango, a squeeze of lime. Eat it with a spoon. That part hasn't changed.
Recipe created by Manuela Scalini
