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Introduction
Originating from the sun-soaked beaches of India, where mangoes are revered as the 'King of Fruits', this Sweet and Spicy Mango Smoothie offers a modern twist on traditional flavors. The addition of a spicy element, often seen in Indian street foods like mango chaat, elevates this smoothie from a simple fruit drink to a complex flavor experience. Perfect for hot summer days, this recipe has gained popularity among health-conscious food enthusiasts looking for a unique way to enjoy the nutritional benefits of mangoes while satisfying their craving for something a little different.
Ingredients
• 2 ripe mangoes, peeled, pitted, and roughly chopped (about 2 cups)
• 1 cup unsweetened almond milk, chilled
• 1/2 cup plain Greek yogurt
• 1 tablespoon honey or maple syrup
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground ginger
• 1 cup ice cubes
• 1 tablespoon fresh lime juice
• Pinch of sea salt
• Fresh mint leaves for garnish (optional)
Step 1:
Peel, pit, and roughly chop the mangoes if not already done.
Step 2:
Add the chopped mangoes, chilled almond milk, Greek yogurt, honey or maple syrup, cardamom, ginger, ice cubes, lime juice, and sea salt to a high-speed blender.
Step 3:
Blend on high speed for 60-90 seconds, or until the mixture is smooth and creamy.
Step 4:
Taste and adjust sweetness or spices if needed, blending briefly after any additions.
Step 5:
Pour the smoothie into glasses and garnish with fresh mint leaves if desired. Serve immediately.
Q: Can I use frozen mango instead of fresh?
A: Yes, frozen mango works well and may result in a thicker smoothie. Reduce or omit the ice if using frozen fruit.
Q: How can I make this smoothie vegan?
A: Replace the Greek yogurt with coconut yogurt or additional almond milk, and use maple syrup instead of honey.
Q: Can I prepare this smoothie in advance?
A: While best consumed immediately, you can blend the ingredients (except ice) and store in the fridge for up to 24 hours. Add ice and re-blend before serving.
• Choose ripe, fragrant mangoes for the best flavor. They should yield slightly to gentle pressure.
• For a dairy-free version, substitute coconut yogurt for Greek yogurt.
• Adjust the sweetness by adding more or less honey/maple syrup to taste.
• Fresh ginger can be used instead of ground ginger. Use about 1/2 teaspoon grated fresh ginger.
• This recipe contains tree nuts (almonds) and dairy. Use appropriate substitutions for allergies.
• For a thicker smoothie, add more ice or use frozen mango chunks.
Pour into chilled glasses and garnish with fresh mint leaves. Serve immediately for best texture and flavor.
Best consumed immediately. If needed, store in an airtight container in the refrigerator for up to 24 hours. Stir or shake well before consuming.
For a colder smoothie, chill the glasses in the freezer for 10 minutes before serving.
- Use ripe, fragrant mangoes for the best flavor. They should yield slightly to gentle pressure.
- Adjust the consistency by adding more ice for a thicker smoothie or more almond milk for a thinner one.
- For a more pronounced spice flavor, let the mixture sit for 5 minutes after blending before serving.
For a tropical twist, add 1/4 cup of coconut cream or replace half the mango with pineapple. For a green version, add a handful of spinach or kale.
Pair with a slice of whole grain toast with almond butter for a balanced breakfast. For a refreshing mocktail, dilute with a splash of sparkling water.
Best in summer when mangoes are at their peak, but can be enjoyed year-round using frozen mango chunks.
Contains tree nuts (almonds) and dairy (Greek yogurt). May contain traces of other allergens depending on the brands of ingredients used.
