Mango Smoothie Recipe Without Banana
Hey there! So, last summer, I found myself knee-deep in mangoes. They were everywhere! My neighbor, lovely lady, has this mango tree and the darn thing just wouldn’t stop bearing fruit. I’m talking mangoes flying at you from all directions. So, naturally, I started experimenting with mango everything, and this smoothie was born. It’s been a hit ever since (seriously, even my picky teenage niece loves it).
Why You’ll Love This
I whip this up when I’m craving something sweet and refreshing but don’t want bananas involved. Not that I have anything against them, but sometimes you just need a change, right? Anyway, my family goes wild for it because it’s like drinking a tropical vacation. And between you and me, it’s a cinch to make.
Ingredients
- 2 ripe mangoes, peeled and cubed (or 2 cups of frozen mango if you’re lazy like me)
- 1 cup of Greek yogurt (I’ve used vanilla-flavored once or twice, not bad)
- 1/2 cup of orange juice (apple juice works in a pinch)
- 1 tablespoon of honey (optional, because sometimes the mangoes are sweet enough)
- A handful of ice cubes (or not, if you’re feeling fancy and want it more smoothie-bowl-like)
Directions
- Grab your blender. Throw in the mangoes, yogurt, and orange juice.
- Blend until it’s all smooth and lovely – this is where I usually sneak a taste, you know, just to ‘check’.
- Add honey if you think it needs more sweetness. Blend again. But really, don’t overthink it.
- Throw in the ice cubes and blend until they’re crushed. And don’t worry if it looks a bit weird at this stage – it always does!
- Pour into a glass, and enjoy (and maybe share, if you’re feeling generous).
Notes
So, one time I tried using coconut milk instead of yogurt – it was interesting but the consistency wasn’t quite right. Also, if your blender’s struggling, just add a splash more juice to help things along.
Variations
I’ve experimented with adding a handful of spinach for a green twist, which was surprisingly tasty! But adding kale? Not so much – just don’t.
Equipment
You’ll need a blender, obviously. But if you’re in a pinch, a food processor works too, though it might be a bit chunky. Ah, the joys of improvising.
Storage
Store any leftovers in the fridge for a day (though honestly, in my house it never lasts more than an afternoon!).
Serving Suggestions
I like to top mine with a sprinkle of chia seeds or maybe some coconut flakes. My uncle swears by adding a dash of cinnamon – give it a go!
Pro Tips
Don’t rush the blending. I tried to speed through it once and ended up with mango chunks rather than a smoothie. Patience is a virtue, they say.
FAQ
Can I use canned mango? Sure, just drain them well. Fresh or frozen is best, though.
What if my smoothie is too thick? Easy! Just add more juice or a bit of water until it’s your desired consistency.
Is this good for breakfast? Absolutely! It’s filling and fun, especially on a warm morning.
