Takes Two to Mango Smoothie
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 6 (Makes 6 cups)
Ingredients
2 cups frozen mango 2 small bananas, roughly chopped (about 1 ½ cups)1 ½ cups plain yogurt ¾ cup pineapple juice 2 tablespoons honey
Instructions
- Mix all ingredients in blender until smooth.
Yield
Serves 6 (Makes 6 cups)Ingredients
2 cups frozen mango
2 small bananas, roughly chopped (about 1 ½ cups)
1 ½ cups plain yogurt
¾ cup pineapple juice
2 tablespoons honey
Ingredients
2 cups frozen mango
2 small bananas, roughly chopped (about 1 ½ cups)
1 ½ cups plain yogurt
¾ cup pineapple juice
2 tablespoons honey
Ingredients
2 cups frozen mango
2 small bananas, roughly chopped (about 1 ½ cups)
1 ½ cups plain yogurt
¾ cup pineapple juice
2 tablespoons honey
Why This Recipe Works
For our Takes Two to Mango Smoothie we skipped the ice in favor of flavorful frozen fruit. Ice did nothing but dilute the smoothie’s flavor. Bananas were a must for a creamy, thick texture. Whole-milk yogurt and low-fat yogurt worked well, but tasters did not like nonfat yogurt, which produced a “gritty" texture. We sweetened the smoothie with a little honey to complement the fruit and add extra body to the smoothie.
Instructions
- Mix all ingredients in blender until smooth.
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