Mango Passionfruit Smoothie - Bright, Tangy, and Naturally Sweet
Ingredients
- Frozen mango chunks (about 1 1/2 cups)
- Passionfruit (4–6 fresh fruits for the pulp) or frozen passionfruit puree (1/2 cup), or 100% passionfruit juice (1/2 cup)
- Banana (1 small, preferably frozen, for creaminess)
- Liquid base: water, coconut water, or almond milk (3/4 to 1 cup)
- Greek yogurt or dairy-free yogurt (1/2 cup, optional for protein and creaminess)
- Lime juice (1–2 teaspoons, optional, for brightness)
- Honey or maple syrup (1–2 teaspoons, optional, if you like it sweeter)
- Ice (a handful, optional, if using fresh fruit)
- Toppings (optional): chia seeds, shredded coconut, granola, or extra passionfruit pulp
Instructions
- Prep your fruit. If using fresh mango, peel and cube it, then freeze for at least 2 hours for a thicker smoothie. If using fresh passionfruit, scoop out the pulp. You can strain the seeds if you want a smoother texture, but they’re edible and add crunch.
- Load the blender. Add liquid first (3/4 cup), then mango, banana, passionfruit, and yogurt if using. This order helps the blades catch and blend smoothly.
- Blend until silky. Start low, then increase to high for 30–45 seconds. If it’s too thick, add a splash more liquid. If it’s too thin, add a few more mango chunks or a couple of ice cubes.
- Taste and adjust. Add lime juice for extra brightness or a touch of honey if you prefer it sweeter. Blend again for a few seconds to combine.
- Serve right away. Pour into a chilled glass. Add toppings like chia seeds or coconut if you like a little texture.