How to Make a Mango Smoothie

Making the Classic Smoothie

Cut your mango. There is an art to it. However, since you're blending it up anyway, just try and get as much meat as possible. But don't get any of the pit(seed) or skin! To really milk the mango for all it's worth, once you think you have as much of it off the pit as possible, grab the pit and the skin and wring it up and down with your hands. Sure, your hands will get covered and sticky, but you'll get every last milliliter of juice you can.

Add the yogurt, milk, ice cubes, and mango pieces to the blender. Appreciate your blender by making sure the ice is in manageable chunks. If you don't have plain yogurt or skimmed milk, you can easily substitute different flavors and different fat percentages.

Place the lid on and blend everything together until it's smooth. If it's too runny, add bananas or more yogurt.

Pour the contents into a glass. Serve and enjoy immediately!

Whipping up a Dairy-Free Smoothie

Cut up the mangoes. 1-inch (2.5 cm) chunks are ideal, but anything small and manageable will do. Ripe mango is full of moisture and doesn't need much effort to blend apart. If the mango resists cutting at all, it's not ripe. It should be soft and a vibrant orange. The taste changes remarkably as it ripens and you need the sweetness to make a great smoothie.

Add the ice, lime juice, and sugar into the blender. Then, pile in the mango. If you don't have lime juice available, substitute lemon or orange juice.

Blend and serve. Add more sugar to taste, if desired. Keep chilled -- if there is any extra leftover!