Avocado Mango Smoothie
Avocado mango smoothie that tastes like mango, not avocado. Thick, creamy and ready in just 2 minutes with frozen mango, Greek yogurt, almond milk and honey.
Servings: 2
Calories: 208kcal
Ingredients
- 1 cup frozen mango
- 1/2 pitted avocado
- 1/2 cup Greek Yogurt
- 1 cup almond milk (regular milk or coconut milk also works great
- 1-2 TB honey
Instructions
- Place all ingredients in a blender and blend until smooth.
Notes
How to Store and Reheat
Refrigerator
- Store leftovers in a jar with a tight lid for up to 1 day. It will separate and thicken as it sits, which is normal. Shake it hard or run it through the blender for a few seconds before drinking. The avocado keeps browning to a minimum, but it is still best fresh.
- Pour leftovers into an ice cube tray and freeze. Toss the cubes back into the blender later with a splash of milk for an instant second round, or drop them into a plain mango smoothie to thicken it up.
- Build freezer packs ahead. Portion the frozen mango and the scooped avocado into individual freezer bags and stack them in the freezer for up to 3 months. In the morning, dump one bag into the blender with the yogurt, milk and honey. No measuring before coffee.
Ripeness matters more than anything else. An underripe avocado is the one thing that will make this taste green. It should press in gently at the stem end. p text
Tip text Do not overdo the avocado. More is not creamier past a certain point, it just starts tasting like avocado. Stick with the amount in the card.
Nutrition
Calories: 208kcal | Carbohydrates: 27g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 185mg | Potassium: 452mg | Fiber: 5g | Sugar: 21g | Vitamin A: 965IU | Vitamin C: 35.1mg | Calcium: 220mg | Iron: 0.4mg