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Introduction
The Mango Tango Smoothie originated in the vibrant beach bars of Rio de Janeiro, where health-conscious dancers sought a refreshing post-practice boost. Combining the luscious sweetness of mangoes with a hint of spice reminiscent of the tango's passion, this smoothie quickly became a local favorite. As its popularity spread, creative adaptations emerged, with health enthusiasts adding superfoods like chia seeds or spinach for an extra nutritional punch. Today, this smoothie isn't just a drink – it's a celebration of flavor, energy, and the joy of movement, perfect for starting your day or refueling after a workout.
Ingredients
• 2 cups fresh mango chunks, from about 2 large ripe mangoes, peeled and diced
• 1 cup plain Greek yogurt, full-fat or 2%
• 1 cup unsweetened coconut milk
• 1 tablespoon honey or agave nectar, adjust to taste
• 1/4 teaspoon ground turmeric
• 1/8 teaspoon ground cayenne pepper
• 1 tablespoon fresh lime juice
• 1 cup ice cubes
• 2 tablespoons unsweetened shredded coconut, for garnish (optional)
Step 1:
If using fresh mangoes, peel and dice them into chunks.
Step 2:
Add mango chunks, Greek yogurt, coconut milk, honey, turmeric, cayenne pepper, lime juice, and ice cubes to a high-speed blender.
Step 3:
Blend on high speed for 30-45 seconds or until smooth and creamy.
Step 4:
Taste and adjust sweetness if needed by adding more honey or agave nectar.
Step 5:
Pour the smoothie into glasses and garnish with shredded coconut if desired.
Q: Can I use frozen mango instead of fresh?
A: Yes, frozen mango works well and will create a thicker, colder smoothie.
Q: How can I make this smoothie vegan?
A: Substitute Greek yogurt with coconut yogurt or additional coconut milk for a vegan version.
Q: Is this smoothie spicy?
A: The cayenne pepper adds a subtle warmth, not intense spiciness. You can reduce or omit it for a milder flavor.
• For the best flavor, use ripe, sweet mangoes. If mangoes are not in season, you can use frozen mango chunks.
• Adjust the sweetness by adding more or less honey/agave based on the natural sweetness of your mangoes.
• For a dairy-free version, substitute the Greek yogurt with coconut yogurt or additional coconut milk.
• The cayenne pepper adds a subtle kick, but you can omit it for a milder smoothie.
• To make it more indulgent, add a scoop of vanilla protein powder or a tablespoon of chia seeds for extra nutrition.
• This recipe contains dairy (Greek yogurt) and tree nuts (coconut). Adjust accordingly for allergies.
Serve immediately in tall glasses. Stir before drinking if separation occurs.
Best consumed immediately. If necessary, store in an airtight container in the refrigerator for up to 24 hours. Shake well before drinking.
Prepare all ingredients before blending to ensure a quick and smooth process.
- Use frozen mango chunks for a thicker, colder smoothie.
- Adjust the consistency by adding more liquid (coconut milk) for a thinner smoothie or more ice for a thicker one.
- For maximum turmeric benefits, add a pinch of black pepper to increase absorption.
For a greener version, add a handful of spinach or kale. For a protein boost, include a scoop of vanilla protein powder.
Serve with a slice of whole grain toast topped with almond butter for a complete breakfast.
Best in summer when fresh mangoes are in season, but can be enjoyed year-round using frozen mango.
Contains dairy (Greek yogurt) and tree nuts (coconut). Can be made dairy-free by substituting Greek yogurt with coconut yogurt or additional coconut milk.
