A good mango smoothie is deep gold, thick and smooth, and smells of ripe fruit. The hard part is finding a mango ripe and sweet enough.
The flesh is coated in sweetener before blending to lift the aroma, and the fibrous part next to the stone is left out. The blender jug has to be wiped dry first, or the smoothie separates.
This batch weighs about 259g, at roughly 55 calories per 100g. Drink it as soon as it is blended, since the ice melts and the mango flavor fades if it sits.
Method
Peel the mango and cut the flesh into small pieces, discarding the stone and avoiding the fibrous flesh right against it.
Toss the mango in 18g of kOBE Monk Fruit Blend to bring out the aroma.
Put the mango, 17g of kOBE Monk Fruit Blend, 21ml of unsweetened oat milk, 20ml of oat milk and ice cubes into the blender jug.
Blend until thick and smooth.
Pour into a glass and finish with a little fresh mango on top.
Tips
A mango ripe enough to give under the thumb is what makes the glass naturally sweet.
Wipe the blender jug dry before use so the smoothie does not separate.
The mixture runs thinner, so 15 minutes in the fridge thickens it before it goes into the glass.
Coat the mango flesh in kOBE Monk Fruit Blend and leave it about ten minutes, since the juice it draws out makes the glass more fragrant.
Use just enough ice, since too much washes the mango flavor out.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.