Mango Smoothie Recipe

Peel and dice mango

If using fresh mango, wash it, stand the mango on the stem end and cut down along both sides of the pit to remove the cheeks. Score the flesh in a crosshatch pattern and scoop out about 1 1/2 cups diced mango. Reserve a few thin slices (about 1/4 cup) for garnish if desired.

Prepare banana

Peel and break the banana into chunks so it blends smoothly. Measure about 1/2 cup banana pieces.

Combine ingredients

In a blender add the diced mango, banana chunks, Greek yogurt, milk, orange juice, honey or maple syrup, lime juice and vanilla extract (if using).

Add ice

Add 1 cup of ice cubes to the blender. If you prefer a thicker smoothie use the full cup; for a thinner consistency reduce to 1/2 cup or omit.

Blend until smooth

Secure the lid and blend on high for 45–60 seconds, or until the mixture is completely smooth and creamy with no large fruit pieces. Stop and scrape down the sides with a spatula once if needed, then blend again for 10–15 seconds.

Adjust sweetness and texture

Taste and adjust: add an extra 1/2–1 tbs honey or a splash more orange juice if it needs sweetness, or add 1–2 tbs milk if too thick. Blend briefly to incorporate any additions.

Pour the smoothie into two 10–12 oz glasses (or one large glass).

Garnish each glass with reserved mango slices, a sprinkle of ground cardamom or cinnamon, and a mint leaf.

Serve immediately with a straw. Enjoy chilled.