📝 About This Recipe
Transport your senses to a tropical paradise with this ultra-creamy, vibrant mango smoothie that balances the honey-like sweetness of ripe fruit with a refreshing citrus zing. Inspired by the classic Indian Lassi but elevated with modern superfoods and a velvety texture, this beverage is a celebration of summer in a glass. It features a sophisticated blend of fresh and frozen mangoes to ensure the perfect frosty consistency without diluting the intense fruit flavor.
🥗 Ingredients
The Fruit Base
- 2 cups Frozen Mango Chunks (preferably Alphonso or Ataulfo variety for sweetness)
- 1 large Fresh Ripe Mango (peeled and cubed for natural floral notes)
- 1/2 piece Frozen Banana (sliced before freezing; provides creaminess without overpowering)
Liquid & Cream
- 1/2 cup Full-fat Greek Yogurt (plain and unsweetened for a tangy contrast)
- 1 cup Unsweetened Coconut Milk (from a carton for a lighter texture, or canned for richness)
- 1 tablespoon Fresh Lime Juice (to brighten the flavors)
Sweeteners & Aromatics
- 1-2 teaspoons Raw Honey or Agave Nectar (adjust based on the ripeness of the fruit)
- 1/4 teaspoon Pure Vanilla Extract (adds depth to the tropical profile)
- 1 pinch Ground Cardamom (optional, for an authentic South Asian twist)
- 1/2 teaspoon Fresh Ginger (finely grated for a subtle spicy kick)
Garnish & Texture
- 4-6 pieces Fresh Mint Leaves (for a burst of color and aroma)
- 1 tablespoon Toasted Coconut Flakes (for crunch)
- 1 teaspoon Hemp Hearts or Chia Seeds (sprinkled on top for extra nutrition)
👨🍳 Instructions
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1
Place your serving glasses in the freezer for 5-10 minutes prior to blending to ensure the smoothie stays frosty while you enjoy it.
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2
Prepare the fresh mango by slicing off the sides around the pit, scoring the flesh in a crosshatch pattern, and scooping the cubes out with a spoon.
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3
Pour the liquid base—the coconut milk and lime juice—into the blender jar first. Adding liquids first prevents the blades from getting stuck.
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4
Add the Greek yogurt, honey, vanilla extract, grated ginger, and the optional pinch of cardamom to the liquid base.
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5
Layer in the fresh mango cubes and the frozen banana slice.
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6
Add the frozen mango chunks on top. The weight of the frozen fruit helps push the other ingredients down into the blades.
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7
Secure the lid tightly and start the blender on the lowest speed setting.
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8
Gradually increase the speed to high. Blend for 45-60 seconds until the mixture is completely smooth and no frozen lumps remain.
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9
Stop the blender and check the consistency. If it is too thick, add an extra splash of coconut milk; if too thin, add 2-3 more frozen mango chunks and blend again.
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10
Taste the smoothie. If the mangoes were slightly tart, add another teaspoon of honey and pulse briefly to combine.
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11
Remove the chilled glasses from the freezer and pour the smoothie slowly into the center of each glass.
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12
Garnish with a sprinkle of toasted coconut, hemp hearts, and a sprig of fresh mint.
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13
Serve immediately with a wide-diameter straw or a long spoon.
💡 Chef's Tips
For the best flavor, use Ataulfo (Honey) mangoes which are less fibrous and much sweeter than the standard Tommy Atkins variety. Always use at least one frozen component (like frozen mango or banana) instead of ice cubes to avoid a watered-down flavor. If you are vegan, substitute the Greek yogurt with a thick coconut-based yogurt or cashew cream. To make it a 'smoothie bowl,' reduce the coconut milk by half and blend until it reaches a soft-serve ice cream consistency. Leftovers can be poured into popsicle molds for a healthy frozen treat later.
🍽️ Serving Suggestions
Pair with a spicy breakfast burrito to balance the heat with cool tropical fruit. Serve alongside a bowl of granola and fresh berries for a complete high-energy breakfast. Top with a few fresh raspberries or pomegranate arils for a beautiful color contrast. Enjoy as a post-workout refresher to replenish electrolytes and natural sugars. Add a scoop of protein powder during blending for a more filling meal replacement.