Instead of juice, cooled fruit tea carries this smoothie, so it stays light while the mango does the heavy lifting. Pineapple adds a juicy, slightly sour snap.
5 oz
fruit tea brewed and fully cooled
120 g
pineapple peeled and diced
1
mango wedge ripe
Garnish: A small pineapple wedge · Ice: Served up, no ice
Juicy and tropical, sweet from the mango with a tangy pineapple edge and a hint of berry tea.
Using tea as the liquid is a simple way to add flavour without extra sugar: a hibiscus or berry fruit tea brings a light, tangy note and a reddish hue. Ripe mango gives body and a creamy, almost buttery texture, and pineapple provides acidity and juiciness; both fruits contain vitamin C. The result is a refreshing, fairly light smoothie that suits a warm afternoon or a fruity breakfast.
Hibiscus or berry blends give the best colour and tang; avoid teas with strong artificial flavourings.
No, let it cool completely, otherwise the smoothie turns warm and loses freshness.
Yes, it contains only fruit and tea.
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