Malia Mango Smoothie Recipe

Wash and prep

Rinse the raspberries gently and the apple under cold water. Peel the mango, remove the pit, and dice into roughly 1/2-inch pieces. Core the apple and chop into similar-sized pieces (leave skin on for extra fiber and color).

If using frozen raspberries or frozen mango chunks, measure them while still frozen and reduce ice later if desired.

Combine ingredients

Into a blender add the diced mango (1.5 cups), chopped apple (1 cup), raspberries (1/2 cup), yogurt (1/2 cup), milk (1/2 cup), honey or agave (1 tbs), and lime juice (1 tsp).

Add ice

Add 3 ice cubes (or the equivalent amount of frozen mango chunks if using frozen fruit).

Blend

Secure the blender lid and blend on high for 45–60 seconds or until the mixture is completely smooth and evenly colored. Stop and scrape down the sides with a spatula once if needed, then blend another 10–15 seconds.

Adjust consistency and sweetness

If the smoothie is too thick, add up to 2–4 tablespoons (30–60 ml) more milk and pulse to combine. Taste and add an extra 1/2 teaspoon honey if you prefer it sweeter; blend briefly to incorporate.

Pour the smoothie into one large glass or two small glasses (see servings).

Garnish with 2 fresh raspberries and a thin apple slice on the rim. Optionally sprinkle a few small mango cubes on top.

Serve immediately with a straw.