A spoon of raspberry jam is a small trick that works surprisingly well here. It adds a hint of berry and a little acidity to the round sweetness of mango and banana.
1
mango wedge ripe, flesh only
½
banana
½
apple cored
5 oz
water
Garnish: No garnish · Ice: Served up, no ice
Thick, sweet and tropical, with juicy mango, creamy banana and a faint jammy raspberry finish.
Mango and banana form the base of countless smoothies because both are sweet, creamy and easy to blend. Mango is a good source of vitamin C and provitamin A, and banana contributes body and some potassium. Half an apple adds freshness so the mix does not become cloying.
The raspberry jam is optional but gives the drink character; one teaspoon is enough. This smoothie is filling enough for breakfast and also works well after sport. A very ripe mango that smells fragrant at the stem gives the best result.
Yes, about 150 g frozen mango replaces one fresh fruit and makes the smoothie extra cold.
Yes, as long as your jam is made without gelatine, which is standard for most fruit jams.
It is best fresh. Kept chilled in a closed jar, it lasts until the next morning but the banana darkens the colour slightly.
Reader rating
Thanks for rating
Updated:
