Refreshing Strawberry Mango Smoothie

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When I was growing up, smoothies meant dumping frozen strawberries into a blender with some milk and hoping for the best. Half the time I ended up with chunks of frozen fruit stuck to the bottom while the top was pure liquid. Not exactly what I was going for.

That’s why this strawberry mango combo has become my go-to morning drink. It’s pretty much impossible to mess up, and the mango adds just enough natural sweetness that you don’t need to add any sugar. Plus, the texture comes out smooth every single time – no frozen chunks in sight.

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What Kind of Strawberries Should I Use?

Fresh strawberries are ideal for smoothies, but don’t worry if you only have frozen ones – they’ll work just as well and actually help create a thicker, frostier drink. If you’re using fresh strawberries, look for bright red berries that are firm and fully ripe, since these will give you the best natural sweetness. During off-season months when fresh strawberries might be expensive or less flavorful, frozen strawberries are a great alternative since they’re picked and frozen at peak ripeness. Just make sure to remove any strawberry stems before blending, whether you’re using fresh or frozen berries, as they can make your smoothie taste bitter.

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Options for Substitutions

This smoothie recipe is super adaptable and you can mix things up based on what you have in your kitchen:

• Strawberries: Fresh or frozen strawberries work equally well here. You can also swap them with other berries like raspberries, blueberries, or even mixed berries. If using frozen fruit, you might want to reduce the amount of ice.
• Mango: Fresh mango can be replaced with frozen mango chunks (again, reduce ice if using frozen). You could also use peaches or pineapple for a different tropical twist. Frozen banana works too and will make the smoothie extra creamy.
• Greek yogurt: Regular yogurt works fine instead of Greek, though the smoothie will be less thick. For a dairy-free version, try coconut yogurt, or even coconut milk. You can also use vanilla-flavored yogurt – just know your smoothie will be a bit sweeter.
• Ice cubes: If you’re using all frozen fruit, you can skip the ice completely. Or try freezing coconut water into ice cubes for extra flavor!

Watch Out for These Mistakes While Blending

The biggest mistake when making smoothies is adding all ingredients at once, which can leave you with either chunks of frozen fruit or a watery mess – instead, start by blending your frozen ingredients with just a splash of yogurt, then gradually add the rest. Too much ice is another common error that can make your smoothie watery and diluted, so stick to the recommended amount and add more only if needed after tasting. For the smoothest results, make sure your mango is ripe (it should give slightly when pressed) and cut both fruits into small, even pieces before blending. If you want your smoothie extra cold without getting watery, try freezing your fruit chunks beforehand instead of relying on ice cubes.

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What to Serve With Strawberry Mango Smoothie?

This fruity smoothie makes a great breakfast or snack, and there are lots of tasty ways to round out your meal. A slice of whole grain toast with almond butter adds some filling protein and healthy fats that complement the sweet smoothie really well. If you’re having this as a light breakfast, pair it with a small bowl of granola or a couple of hard-boiled eggs for staying power. You can also turn it into a proper breakfast by serving it alongside some avocado toast or a warm bowl of oatmeal topped with nuts and seeds.

Storage Instructions

Keep Fresh: This smoothie tastes best when enjoyed right after blending, but if you need to save it for later, pour it into an airtight container or mason jar. Fill it almost to the top (leaving minimal air space) and keep it in the fridge for up to 24 hours. The ingredients might separate a bit, which is totally normal!

Prep Ahead: Want to make your mornings easier? Portion out the fruit into freezer bags or containers and freeze them. When you’re ready for a smoothie, just grab a portion, add the yogurt and ice, and blend. The frozen fruit will keep for up to 3 months and makes the smoothie extra cold and thick.

Mix Again: If your stored smoothie has separated, no worries! Just give it a good shake or a quick stir before drinking. You can also pop it back in the blender for a few seconds to bring everything together again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 250-300
• Protein: 15-20 g
• Fat: 2-5 g
• Carbohydrates: 40-50 g

Ingredients

• 1 cup strawberries, sliced
• 1 cup mango, peeled, pitted, and diced
• 6 oz plain greek yogurt
• 6 to 8 ice cubes

Step 1: Combine Fruits and Yogurt in Blender

• 1 cup strawberries, sliced
• 1 cup mango, peeled, pitted, and diced
• 6 oz plain Greek yogurt

Place the sliced strawberries, diced mango, and Greek yogurt into a blender.

This helps create a creamy base for your smoothie and ensures the fruits are evenly blended with the yogurt.

Step 2: Blend Initial Ingredients

• Strawberries, mango, and yogurt mixture from Step 1

Blend the strawberries, mango, and yogurt on high speed for about 30 seconds, or until the mixture is mostly smooth.

I like to scrape down the sides of the blender with a spatula at this point to make sure everything blends evenly.

Step 3: Add Ice and Finish Blending

Add the ice cubes to the blender, then blend again on high until the ice is completely crushed and the smoothie has a creamy, frosty texture.

If you prefer a thinner smoothie, add a splash of milk or coconut water and blend until combined.

Step 4: Serve the Smoothie

Pour the smoothie into glasses and serve immediately.

Enjoy your refreshing fruit and yogurt smoothie!