Mango Smoothie Recipe

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This deliciously simple mango smoothie is the perfect quick breakfast or mid-day snack

If you have kids or just always find yourself in a rush most mornings, you’re probably always on the lookout for quick and nutritious breakfasts. Granted, this mango smoothie recipe can be enjoyed any time of day, but boy, oh boy, does it come in handy for the weekday rush. It’s super easy to make and nutritious, too. This mango smoothie recipe is naturally sweet and creamy, thanks to the Greek yogurt and milk. The banana also adds some creaminess and balances the mango’s woody botanical notes. If you want a creamy flavor without the dairy, try this mango avocado smoothie with watermelon.

Are Mango Smoothies Healthy?

The star ingredient, the mango, is packed with digestive enzymes that help aid in digestion. Plus, mangos have lots of vitamins A and C. But let’s not forget about the Greek yogurt—it’s an excellent source of probiotics. I can’t speak for the milk, because it really depends on what kind you like to use. Personally, when I do add milk to my recipes, I like using local milk that’s A1 beta-casein free. This protein strain is what makes milk hard to digest in some people, like myself. Go with your gut and pick the milk (dairy or non-dairy) that makes your tummy happy.

Frozen is best

A lot of smoothie recipes call for ice, but I’ve never bought into that. I prefer using the fruits themselves. Ice dilutes the fruitiness of the smoothie—why would you want to do that? After all, when the ice melts, it’s literally watering down your smoothie. Using frozen fruit amps up the flavor and creaminess we all love. So ditch the ice for fruit. It’s so much better. That’s a promise.

INGREDIENTS

• 2 cups frozen mango pieces
• 1/2 medium banana
• 1/4 cup plain Greek yogurt
• 3/4 cup unsweetened vanilla almond milk or milk of choice

INSTRUCTIONS

Blend

Combine all ingredients in a blender and blend until smooth.

Adjust

If the smoothie is too thick, add more milk to reach the desired consistency.

Enjoy

Pour the smoothie into glasses.

Devour!

FAQs & Tips

Serving Suggestions

Smoothies are perfect on their own. However, I do like a good protein. I mean, I’ll eat bacon with literally anything. This smoothie also pairs nicely with scrambled eggs or this easy-baked egg in an avocado recipe. But for all those sweet tooths out there, I think this yogurt banana bread goes down well with my mango smoothie.

Print

Mango Smoothie Recipe

This deliciously simple mango smoothie is the perfect quick breakfast or mid-day snack

Course Breakfast, Smoothies

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Calories 154kcal

Author FoodFaithFitness

Ingredients

• 2 cups frozen mango pieces
• 1/2 medium banana
• 1/4 cup plain Greek yogurt
• 3/4 cup unsweetened vanilla almond milk or milk of choice

Instructions

• Combine the frozen mango pieces, banana, Greek yogurt, and almond milk in a blender.
  
  
  
  
  
  
  
• Blend the mixture until it achieves a smooth consistency. Use a tamper or pause to stir with a spoon if necessary for even blending.
  
  
  
  
  
  
  
• Adjust the thickness by adding more milk if desired. Once at the preferred consistency, pour into glasses.
  
  
  
  
  
  
  
• DEVOUR!

Nutrition

Calories: 154kcal | Carbohydrates: 33g | Protein: 5g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 133mg | Potassium: 418mg | Fiber: 4g | Sugar: 27g | Vitamin A: 1805IU | Vitamin C: 63mg | Calcium: 160mg | Iron: 0.4mg

The post Mango Smoothie Recipe appeared first on Food Faith Fitness.

References:

Frequently Asked Questions

How to Store Spices

Keep them out of the sun and heat.

If you want to keep spices fresh for a long time, place them into a dark cupboard. This will ensure that they stay fresh and prevent any possible oxidation.

Keep spices away from direct sunlight in a dry, cool place. If the spice is placed near a heater or window, it may lose its flavour and aroma.

Spices can be best kept in an airtight container or tin. If storing in plastic containers, make sure there is no moisture inside the container.

Check the seal every time you open and reseal it. Heat can cause moisture to spoil your product.

You don't have to throw out leftover spices. Use them instead by adding them into other dishes. They can be frozen to prolong their shelf-life.

Can you spice up a drink?

I love the way spices add flavour to food. But how do you make them come alive when used in drinks?

Spices add a wonderful depth to any beverage. There's nothing better than adding cinnamon or nutmeg in your glass of wine or beer, whether it's coffee, tea, hot chocolate, or cocktails.

However, most recipes call for ground spice so you will need fresh whole spices. It makes sense but is time-consuming and expensive.

That's where the magic happens. With your creativity, you can turn your favorite spices into easy-to-use powdered products. Mix them with your favorite drinks to make delicious spiced beverages.

Two ways can you make powders. One method involves grinding whole spices into fine powder. A mortar and pestle is another method to grind the spices to a finer consistency.

It doesn't matter what method you choose, the result is easier to measure out than whole spices and easier to store. Plus, the powder keeps well so that you won't run out of stock.

You can even experiment with mixing different spices to create new flavours. For example, you could combine peppermint and spearmint leaves to make minty water. Or ginger and cardamom pods to make spicy ginger tea.

Once you are skilled in the production of powdered spices, it is possible to apply that technique to herbs. Some popular herbs include basil, oregano, rosemary, thyme, and sage.

The possibilities are limitless. Powdered spices can be used to add flavour to beverages or enhance the flavor of dishes like soups, salads and pasta.

What is the content of cumin in Thai food?

One of the most popular spices used in Thai cuisine is cumin. In Thai cuisine, cumin is often mixed with garlic, ginger or coriander to create different flavours.

Stir-fries (curries), soups, salads and soups are some of the many uses for cumin that Thai cooks use. Cumin can also be added to sauces, marinades and dressings. Although cumin is the main ingredient in Thai food, there are other spices that can be used.

You can add flavours such as fish sauce, garlic ginger, chili peppers, and ginger to the mix. The chefs can create signature dishes by mixing these spices in different quantities.

Cumin is a vital ingredient in Thai cooking. It can often be found in traditional Thai dishes. The flavours brought about by this spice provide a unique and complex taste that is integral to the experience of eating Thai food. Cumin can be used to add unique spices to many Thai dishes.

By adding spices such as cumin to their dishes, chefs can create delicious and unique flavours that capture the essence of Thai cooking. Cumin is a key component in many Thai dishes.

What are the principal Flavours in Thai Cuisine?

Thai cuisine includes several distinct regional cuisines. These include Northern and Central Thai cuisines, as well as Southern, Eastern, Western, Eastern, Western, Northeastern Thai food. Each region has its own unique flavour profile.

Thai food contains many flavors.

Sweetness is essential for Thais because it makes the dishes palatable. Thai cuisine is rich in sweet ingredients like coconut milk and palm sugar (gula melanka).

Sourness is also very popular in Thailand. Hot dishes are often served with sour foods. This helps to balance the heat.

Thai food is not complete without spicy food. Thai cuisine uses a lot of spices, including galangal ginger root, chilli pepper, and garlic.

What is the most well-known ingredient in Thai cuisine?

Thailand's main ingredients for all dishes are rice and curry. These two essential elements come together to create an unforgettable flavor.

The combination is called "Khao Pad Krai" in Thailand. This means that when two simple foods are combined, they can become irresistible and delicious.

The same is true of your personal life. The right combination of perseverance and hard work can bring you great success.

Like Khao Pad Krai, you can also succeed by combining the right ingredients: passion and purpose. Combine them and you will create something truly extraordinary.

You should remember that Thai food requires more than curry and rice to create memorable meals. Experiment with other ingredients to see what fun it can be.

What is the difference in curry and curried?

There is no difference between the spellings. Both words are used to describe the same thing: Indian dishes that combine meat or vegetables with various seasonings.

Curry derives its name from the Hindi word kari which means "to rub." The spice mixture is then applied to the food. Curried foods are typically cooked until browned.

Although curried dishes used to be reserved for special occasions, today they are enjoyed all over India. You can choose from chicken, beef, lamb or fish as well as vegetables and rice.

Curried dishes are typically served alongside plain white rice. The most common accompaniments are raita (a yogurt paste) and chutney.

Statistics

• Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.com)
• It has been estimated that around 1,000 tons of pepper and 1,000 tons of other common spices were imported into Western Europe each year during the Late Middle Ages. (en.wikipedia.org)
• According to a recent survey, professional chefs and many home cooks use spices; usage has only continued to grow from 2011 to now. (hospitalityinsights.ehl.edu)

External Links

[TAG33]

• Amazon.com. Spend less. Smile more.


• Amazon.com : Morton & Bassett Whole Nutmeg 1.9 Oz : Nutmeg Spices And Herbs : Grocery & Gourmet Food

[TAG36]

• Validation of Novel Lifestyle Inflammation Scores (PMC)


• PubMed: Molecular mechanisms of curcumins suppressing tumorigenesis, angiogenesis and metastasis. Focus on NF-kB pathway – PubMed

[TAG39]

• Cumin – Wikipedia


• Charlemagne - Wikipedia

[TAG42]

• HomePage

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