Mango Sunrise Df Recipe

Peel and chop fresh ripe mango into chunks. If using frozen mango only, let it thaw briefly so blades can handle it. Peel and slice the banana and measure out almond milk and orange juice.

If using fresh strawberries for the swirl, puree 4–6 hulled strawberries in a small blender or mash them with a fork; if too thick, thin with up to 1 teaspoon water to reach a ribbonable consistency.

Combine base ingredients

In a high-speed blender, add the chopped fresh mango (1.5 cups), frozen mango (0.5 cups), banana (0.5 cups), unsweetened almond milk (1 cup), fresh orange juice (1/2 cup), maple syrup (1 tablespoon) and lime juice (1 teaspoon).

Add ice and blend

Add 6 ice cubes for thickness and a chilled texture. Secure the lid and blend on high until completely smooth and creamy, about 45–60 seconds. Stop and scrape down the sides once if needed to ensure an even texture.

Taste and adjust sweetness or acidity. If you prefer a thinner consistency, add up to 2 tablespoons additional almond milk or orange juice and pulse to combine.

If using the strawberry swirl, spoon 2 tablespoons of strawberry puree or syrup into the inside walls of a chilled glass, tilting and rotating the glass so the puree forms streaks down the side. Reserve a little for topping if desired.

Pour the blended mango smoothie into the prepared glass slowly to preserve the streaked effect. Use a spoon to gently guide the smoothie if needed.

Sprinkle 1 teaspoon chia seeds on top if using, place a fresh mango slice on the rim and add a mint sprig for garnish.

Serve immediately with a straw and an optional long spoon for the swirl. If not serving right away, keep chilled in the refrigerator for up to 2 hours; stir gently before serving as separation may occur.