A properly ripe mango is so creamy that it barely needs help. Half a banana and some cooled fruit tea turn it into a thick, golden smoothie with a light fruity tang.
1
mango wedge ripe
½
banana ripe
5 oz
fruit tea brewed and fully cooled
Garnish: No garnish · Ice: Served up, no ice
Thick, sweet and tropical, with juicy mango flavour and a gentle tart edge from the tea.
Mango is the star here, and its quality decides everything. Ripe mangoes are fragrant at the stem and give slightly when pressed; they are a good source of vitamin C and beta carotene. The banana adds body so the drink stays thick even though it is made with tea rather than milk or yogurt. A red fruit tea brings a hint of acidity that balances the mango sweetness. Serve it as a breakfast drink or an afternoon treat.
Yes, about 200 g frozen mango replaces one fresh fruit and makes the drink colder.
Yes, it contains only fruit and tea.
Soft, less fibrous varieties such as Ataulfo (honey mango) or Alphonso blend the smoothest.
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