Mango Maniac Recipe
Mango, strawberries, passion guava juice, peach sorbetto, fresh yogurt.
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Ingredients
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Smoothie Base
Garnish (optional)
Method
Preparation
Prep fruit
Peel and dice the ripe mango into small chunks (approximately 1/2-inch). Hull and halve the strawberries if they are large. Measure out the peach sorbetto, yogurt, and passion-guava juice so they are ready to add to the blender.
If using frozen strawberries or chilled mango, you can omit ice. If using fresh room-temperature fruit and you want a colder, thicker smoothie, use the ice cubes noted in the ingredients.
Blending
Combine and blend
Place the diced mango, strawberries, peach sorbetto, plain yogurt, and passion-guava juice into a high-speed blender. If you want extra sweetness, add 1 tablespoon honey or agave. Add the ice cubes now if using. Secure the lid.
Blend on medium-high for 45–60 seconds, or until the mixture is completely smooth and homogenous. Stop and scrape down the sides with a spatula once if needed, then blend an additional 10–15 seconds to fully incorporate.
Check consistency: for a thinner drink, add 1–2 tablespoons more passion-guava juice and blend briefly. For a thicker smoothie, add a small scoop (1–2 tbs) more peach sorbetto or 1–2 ice cubes and pulse until combined.
Serve
Pour the smoothie into two 12-oz glasses (or one large 24-oz glass) leaving a small gap at the top for garnish.
Garnish each glass with a strawberry slice and a mango wedge on the rim and float a mint leaf on top for aroma and color.
Serve immediately with a straw. Stir briefly before drinking if ingredients have settled.