Mango Madness Smoothie

Mango Madness Smoothie | GI 365

Mango Madness Smoothie | GI 365

It’s an orange madness around here today! I bought a case of delectable champagne, (ataulfo) mangoes, and they’re creeping into everything! If you haven’t tried champagne mangoes yet – be sure to look for them. They’re less fiberous than regular mangoes and they have an addicting sweet flavor.

Mango Madness Smoothie | GI 365

Quarter and core the apple, then cut it into eights. I used a Honeycrisp apple, but Pink Lady or a Granny Smith would work as well. Both the apple and the orange add a bit of zestiness to the recipe. Mango can be a bit bland, and I’ve found adding ingredients with a sour component to be a big flavor booster.

Mango Madness Smoothie | GI 365 Mango Madness Smoothie | GI 365 Mango Madness Smoothie | GI 365 Mango Madness Smoothie | GI 365

I use a Zyliss peeler because it does an excellent job peeling the mango skin away without taking half the fruit!. Once they’re peeled, cut a flat spot off on end (see the top right photo). Placing the flat side down, stand the mango up and cut the ‘cheeks’ off both sides of the pit. Cut off any extra fruit from the pit always cutting away from yourself.

Mango Madness Smoothie | GI 365 Mango Madness Smoothie | GI 365

Pile everything into the blender and blend on high until it’s completely smooth. You can enjoy the whole 48 ounces immediately, and forget to share with anyone else because it’s so tasty, or refrigerate some for later!

Mango Madness Smoothie | GI 365 Mango Madness Smoothie | GI 365

Maybe it’s because we’ve had such a long winter, but I’m craving smoothies with their fresh flavors constantly!

Mango Madness Smoothie
  • 2 mangoes, (12 ounces after it's cut up)
  • 1 navel orange, peeled and quartered
  • 1 apple (Honeycrisp, Pink Lady, or Granny Smith), quartered and cored
  • 1 - 16 ounce bottle mango kombucha
  1. Peel the mangoes and cut off all the fruit from the pit.
  2. Place the cut up mango, orange, and apple in a blender.
  3. Pour the mango kombucha over the top and blend until smooth.
  4. Serve immediately or keep refrigerated up to 2 days.
I used Champagne mangoes, otherwise known as Ataulfo mangoes. Any kind of mango will work, but the Champagne mangoes have less fibrous strands and an addicting flavor.
For a variation, try adding some coconut milk for a tropical flavor, or 1 cup of ice cubes for a frosty version in warmer weather.

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4 Comments on “Mango Madness Smoothie”

    1. Kari

      I’ve been working on super packing nutrition into my diet, but I think I like your word better, nutrition ‘bomb’ has more punch to it!

  1. Anna

    This mango Smoothie looks delish! I grew up in mango country and never can get. ( whatever possessed me to leave that warm land?? Now living in the land of endless winter.) What is mango kombucha? Could you show a picture of the bottle, please? I’ve never heard of that before. I’m definitely going to try some of your smoothies! Pinning them now! Thanks! Anna

    1. Kari

      I never get enough of mangos either – I’m definitely going somewhere they grow, during prime season to eat them like crazy some day! I have a picture of kombucha in my Ginger Peach Green Smoothie post, the kombucha is ginger flavored for that smoothie. The brand I like is GT’s and they have all kinds of flavors. I used mango in this smoothie to make a bigger mango flavor, but I’ve also used the ginger flavor as well with yummy results!

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