Mango Smoothie Recipe

Inspired by SAT Asian Seafood & Bar

Time10m

Serves2

Make Mango Smoothie Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Smoothie Base

1 1/2 cups ripe mango, peeled and diced

1 cups plain Greek yogurt (or yogurt of choice)

1/2 cups milk (dairy or unsweetened plant milk)

1 cups ice cubes

Sweetener & Flavor

1 tbs honey or maple syrup

1 tsp Fresh lime juice

1/4 tsp vanilla extract (optional)

1/4 tsp pinch of salt

Garnish (optional)

2 pieces mango slices

4 leaves Mint leaves

Method

Prepare Fruit

Peel and dice mango

If not using pre-cut mango, wash mango, slice away flesh from the pit, peel and cut into roughly 1/2-inch cubes until you have about 1.5 cups packed.

If you prefer a colder, thicker smoothie, freeze half of the diced mango for at least 1–2 hours before blending. Otherwise proceed with fresh mango.

Blend Smoothie

Place diced mango, Greek yogurt, milk, and ice cubes into a blender.

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

Secure the blender lid and blend on high for 45–75 seconds, or until mixture is completely smooth and creamy. Stop and scrape down sides with a spatula if needed and blend again for 10–15 seconds to fully incorporate.

Check consistency and sweetness. If too thick, add milk 1–2 tbsp at a time and pulse until desired pourable consistency is reached. If not sweet enough, add an additional 1/2 tbs honey or maple syrup and blend briefly.

Serve & Garnish

Pour the smoothie into two tall glasses (serves 2).

Garnish each glass with a mango slice and two mint leaves, if desired. Serve immediately.