Ingredients
- 3 cups frozen mango chunks
- 1 cup Greek yogurt (or coconut yogurt)
- 1 cup orange juice
- 1 tbsp honey (optional)
- Mint and mango cubes, for garnish (optional)
Instructions
- Load the blender. Add the orange juice first, then the yogurt and frozen mango.
- Blend silky. Blend 45-60 seconds until completely smooth and creamy.
- Taste. Taste — ripe mango is usually sweet enough, but add honey if yours is tart.
- Adjust. Too thick? Splash in more orange juice. Too thin? Add more frozen mango.
- Serve. Pour into glasses, garnish with mint and mango cubes, and serve immediately.
💡 Smoothie smarts
Frozen mango is the whole trick — it makes the smoothie thick and frosty with no ice to dilute the flavor. Ripe, sweet mango needs no added sugar at all. A squeeze of lime is a lovely optional brightener.
Common questions
Fresh or frozen mango?
Frozen, always, for the thick frosty texture. Fresh mango plus a handful of ice works in a pinch.
Can I make it dairy-free?
Yes — use coconut yogurt or any plant yogurt; the coconut version tastes like a tropical dream.
Can I add greens?
A handful of spinach blends in invisibly and barely changes the golden color.
How do I store leftovers?
Refrigerate up to 24 hours in a sealed jar; shake well before drinking. It thickens as it sits.
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