Sinh Tố Mãng Cầu- Soursop Smoothies Recipe

Prepare soursop pulp

If using a whole soursop fruit, cut it open, scoop out the white pulp and remove all black seeds and fibrous bits. Measure 2 cups of cleaned pulp. If using frozen pulp, thaw in the refrigerator until soft but still cold.

Prepare banana and dairy

Peel the banana and break into chunks. Measure yogurt and milk. If you prefer a colder, thicker smoothie, partially freeze banana slices beforehand.

Add the soursop pulp, banana chunks, yogurt, and milk to a blender.

Add honey or agave syrup, lime juice, vanilla extract (if using), and a pinch of salt to the blender. The lime brightens the flavor and the salt enhances sweetness.

Add ice cubes on top of the other ingredients.

Secure the blender lid and blend on medium-high speed for 45–60 seconds, or until the mixture is completely smooth and creamy. Stop and scrape down the sides if needed, then blend another 10–15 seconds.

Taste and adjust: if you want it sweeter add up to 1 more tablespoon honey/agave; if too thick, add up to 1/4 cup more milk and blend briefly; if you want it tangier, add additional 1/2 tsp lime juice.

Pour the smoothie into two tall glasses (about 12–14 oz each).

Garnish each glass with toasted coconut flakes, a lime wheel on the rim, and a sprig of mint if desired.

Serve immediately with a straw.