Mango Smoothie

Measure out 2 cups (300g) of frozen mango chunks directly from the freezer — do not thaw. Peel and break the banana into 3–4 pieces, and juice the oranges if using fresh.

Pour the orange juice and coconut milk into the blender first. Starting with liquids creates a vortex that pulls frozen ingredients down into the blades.

Spoon the Greek yogurt into the blender, then add the banana pieces on top of the liquids. These softer ingredients help cushion the frozen mango.

Add the frozen mango chunks last and secure the blender lid tightly. If using fresh mango, add 1 cup of ice cubes at this stage.

Start blending on low for 10 seconds, then increase to high and blend for 45–60 seconds until completely smooth. Add liquid one tablespoon at a time only if the blender is struggling.

Taste the smoothie and add honey or maple syrup if more sweetness is needed, then add vanilla extract. Blend for 5 more seconds to incorporate any additions.

If using turmeric, add a small pinch (no more than 1/8 tsp) and blend for another 5–10 seconds to deepen the golden color.

Pour into two tall glasses or mason jars, add optional garnishes like fresh mango slices, toasted coconut flakes, or a mint sprig, and serve immediately for the coldest, thickest texture.