MANGO JUICES RECIPES

Name: Mango smoothie
Prep time: 30 min
Yield: Serves 2
Cuisine: Indian
Ingredients: 2 Indian Alphonso mangoes, in season from April (or use canned puréed mangoes); 250–300ml/9–10½ fl oz cold milk; ½–1 tsp runny honey, or to taste, according to the size and sweetness of the mangoes; ice cubes, to serve

MANGO SMOOTHIE RECIPE - BBC FOOD

Mango smoothie recipe - BBC Food image

A refreshing mango smoothie that is super simple to make. The perfect way to cool down after a hot curry.

Provided by Anjum Anand

Prep Time 30 minutes

Cook Time 0 minutes0S

Yield Serves 2

Number Of Ingredients 4

Ingredients

2 Indian Alphonso mangoes, in season from April (or use canned puréed mangoes)
250–300ml/9–10½ fl oz cold milk
½–1 tsp runny honey, or to taste, according to the size and sweetness of the mangoes
ice cubes, to serve

Steps:

Stand one of the mangoes upright with the narrow end facing you. Slice off the 'cheeks' on either side of the stone and slice these in half lengthwise.
Cut around the stone to take off as much flesh as possible, capturing all the running juices in a bowl.
Remove the skin by peeling or cutting the fruit carefully off it. Repeat with the other mango. Discard the skin and purée the flesh and juice in a food processor or blender.
Add the milk and honey and combine until it becomes a thick smooth mass. Chill until ready to drink. Add the ice cubes and serve straight from the fridge. A little goes a long way, so serve in small glasses.

MANGO SMOOTHIE RECIPE - BBC FOOD

Mango smoothie recipe - BBC Food image

A refreshing mango smoothie that is super simple to make. The perfect way to cool down after a hot curry.

Provided by Anjum Anand

Prep Time 30 minutes

Cook Time 0 minutes0S

Yield Serves 2

Number Of Ingredients 4

Ingredients

2 Indian Alphonso mangoes, in season from April (or use canned puréed mangoes)
250–300ml/9–10½ fl oz cold milk
½–1 tsp runny honey, or to taste, according to the size and sweetness of the mangoes
ice cubes, to serve

Steps:

Stand one of the mangoes upright with the narrow end facing you. Slice off the 'cheeks' on either side of the stone and slice these in half lengthwise.
Cut around the stone to take off as much flesh as possible, capturing all the running juices in a bowl.
Remove the skin by peeling or cutting the fruit carefully off it. Repeat with the other mango. Discard the skin and purée the flesh and juice in a food processor or blender.
Add the milk and honey and combine until it becomes a thick smooth mass. Chill until ready to drink. Add the ice cubes and serve straight from the fridge. A little goes a long way, so serve in small glasses.

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