Mango Smoothie Recipe
Mangoes have been cultivated in South Asia for over 4,000 years and are a beloved fruit in many cultures worldwide. Traditionally enjoyed as fresh fruit or in savory dishes, mangoes gained popularity as smoothie ingredients in the 20th century when blended fruit drinks started becoming common.
Equipment
- Blender (high-speed blender preferred for smoother texture)
- Measuring cups
- Knife (for cutting mango)
Ingredients
- 1 large ripe mango (about 1 cup, cubed)
- 1/2 cup plain or Greek yogurt (for extra creaminess; can substitute with almond yogurt for dairy-free)
- 1/2 cup milk of choice (dairy or plant-based, such as almond, coconut, or oat milk)
- 1 tablespoon honey or maple syrup (optional, depending on sweetness preference)
- 1/2 cup ice cubes (for a thicker, colder smoothie)
Instructions
- Peel and Cube: Begin by peeling the mango and cutting it into small cubes. For an easier process, slice off the sides, score the flesh in a crisscross pattern, and scoop it out with a spoon.
- Freeze the Mango: For a colder, thicker smoothie, freeze the mango cubes for at least 1-2 hours before blending. This step is optional but enhances the smoothie’s texture.
- Add the mango cubes to the blender.Add 1/2 cup of yogurt, which adds a creamy texture and a boost of protein.
- Pour in 1/2 cup of milk (or milk alternative) for a liquid base.For additional sweetness, add 1 tablespoon of honey or maple syrup. Taste your mango first, as some ripe mangoes are naturally very sweet and might not need extra sugar.
- Add 1/2 cup of ice cubes for a colder smoothie.
- Blend the ingredients on high speed for 1-2 minutes or until the mixture is smooth and creamy. If the smoothie is too thick, add a splash of milk; if it’s too thin, add more mango or ice cubes.
- Taste the smoothie and adjust sweetness if necessary.
- Pour the smoothie into glasses, garnish with a slice of mango or a sprinkle of chia seeds if desired, and enjoy immediately!