According to recent studies, mangoes are among the most consumed tropical fruits worldwide, with over 43 million tons produced annually. This versatile fruit isn’t just delicious – it’s packed with vitamins A and C, making it a perfect addition to your daily routine.
I discovered this recipe during my trip to Thailand, where fresh Mango Smoothie recipes were a daily ritual. After countless iterations and experiments back home, I’ve perfected this recipe to capture that same magical tropical essence while keeping it simple and accessible.
| Ingredient | Amount |
|---|---|
| Fresh or Frozen Mango | 1 cup |
| Greek Yogurt | 1/2 cup |
| Milk (any type) | 1/2 cup |
| Honey (optional) | 1 tsp |
| Ice Cubes | 4-5 pieces |
| Ingredient | Amount |
|---|---|
| Fresh or Frozen Mango | 2 cups |
| Greek Yogurt | 1 cup |
| Milk (any type) | 1 cup |
| Honey (optional) | 2 tsp |
| Ice Cubes | 8-10 pieces |
| Ingredient | Amount |
|---|---|
| Fresh or Frozen Mango | 4 cups |
| Greek Yogurt | 2 cups |
| Milk (any type) | 2 cups |
| Honey (optional) | 4 tsp |
| Ice Cubes | 16-20 pieces |
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Protein | 8g |
| Carbohydrates | 32g |
| Fiber | 3g |
| Fat | 4g |
Fresh or frozen mango is preferred, but canned mango can work in a pinch. Just be sure to drain it well and consider reducing or omitting the honey, as canned fruit often contains added sugars.
Fresh or frozen mango is preferred, but canned mango can work in a pinch. Just be sure to drain it well and consider reducing or omitting the honey, as canned fruit often contains added sugars.
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