Aple Mango Madness Recipe

Peel and dice mangoes

Wash the mangoes. Using a sharp knife, cut the mangoes away from the pit, then peel and dice the flesh into roughly 1/2-inch pieces. Reserve 3–4 tablespoons of diced mango for garnish.

Core and dice apple

Wash the Granny Smith apple. Core it (peeling optional for texture preference) and dice into 1/2-inch pieces. Immediately toss apple dice with the juice of half the lime to prevent browning and add bright acidity.

Mince mint leaves finely and set aside for blending and garnish.

Combine base ingredients

In a blender place the diced mango (reserve garnish pieces separately), lime juice from the remaining half lime, Greek yogurt, milk, honey, grated ginger, soy sauce, a pinch of salt and white pepper, and the minced mint leaves.

Add ice

Add 4 ice cubes to the blender for a chilled, slightly frothy texture. Reserve remaining ice if needed to adjust consistency.

Blend to smooth

Secure the lid and blend on high for 45–60 seconds, or until completely smooth and slightly frothy. Check consistency: if too thick, add up to 2 tablespoons more milk; if too thin, add one more ice cube and pulse.

Taste and adjust seasoning: if it needs more sweetness, add up to 1 teaspoon more honey; if it needs more umami/salt, add a few drops of soy sauce. Blend 5–10 seconds after adjustments.

Mix in apple

Pour about three-quarters of the blended mango mixture into a large mixing bowl. Fold in the lime-tossed apple dice gently to keep some texture. Reserve a splash of blended mix for drizzling if desired.

Plate or glass

Spoon the mango-apple mixture into chilled glasses or bowls. Drizzle a little of the reserved blended mixture on top for color contrast. Top with the reserved diced mango pieces and a small sprig of mint.

Garnish

Sprinkle toasted sesame seeds and crushed roasted peanuts over each serving for crunch and a subtle nutty flavor. Serve immediately while chilled.