Mango Sunrise Recipe

Prepare ingredients

Measure and ready all ingredients: peel and dice the mango into 1/2-inch pieces; scoop the nonfat vanilla frozen yogurt and peach sorbetto so they are slightly packed; have the passion guava juice and fresh yogurt at hand.

Load blender

Add the passion guava juice to the blender first (this prevents frozen ingredients from sticking), then add the diced mango, nonfat vanilla frozen yogurt, peach sorbetto, and fresh yogurt.

Optional additions

If you want the smoothie sweeter, add 1 tsp honey or agave. If you prefer a thicker, colder texture or are using very ripe mango, add 4 ice cubes.

Blend

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 remaining. Stop and scrape down the sides once if needed, then blend again for 10–15 seconds.

Adjust consistency

If the smoothie is too thick, add up to 2 tablespoons (30 ml) more passion guava juice and pulse to combine. If too thin, add an additional 2 tablespoons of frozen yogurt or sorbetto and blend briefly.

Pour the smoothie into two chilled 12-ounce glasses, filling nearly to the top but leaving room for garnish.

Garnish each glass with a mango slice on the rim and, if available, a spoonful of passion fruit seeds or pulp on top for a bright finish.

Serve immediately with a wide straw and enjoy while cold and creamy.