Mango Mania Recipe

Prepare fresh mango

Peel and dice fresh ripe mangoes until you have about 2 cups of flesh. Remove the pit and discard.

Combine base ingredients

In a blender add the 2 cups diced mango, 1 cup Greek yogurt, 1 cup milk (or coconut milk), 2 tablespoons honey or agave, 1 tablespoon fresh lime juice, and 1 teaspoon vanilla extract.

Blend smooth

Secure the lid and blend on high for 30–60 seconds until the mixture is very smooth and creamy with no large mango pieces remaining.

Adjust thickness

Add 1 cup frozen mango chunks and 1 cup ice cubes to the blended base. Pulse 10–20 seconds more, or until the smoothie reaches your preferred thickness. For a thicker, milkshake-like texture, add more frozen mango or ice; for a thinner pourable smoothie, add up to 1/4 cup more milk and blend briefly.

Taste and sweeten if needed. If the mangoes are not very sweet, add an extra 1/2–1 tablespoon honey/agave and blend for 5–10 seconds to combine.

Prep garnishes

Place 4 mango slices on the rim of serving glasses. Divide 8 fresh mint leaves among the glasses. If using toasted coconut flakes, sprinkle about 1/2 tablespoon on each glass.

Serve

Pour the smoothie into 2 large glasses (or 3 smaller ones). Sprinkle 1 teaspoon chia seeds across the top (or stir into the smoothie). Garnish with mint leaves and mango slices. Serve immediately with a straw.

Storage: If not serving right away, keep covered in the refrigerator for up to 24 hours and re-blend briefly before serving. Smoothie is best chilled and fresh.