Okay, so I’ve been trying to cut back on dairy, but I love mango smoothies. Most recipes call for yogurt, but I was determined to make one without. Here’s how my little experiment went today.
My Dairy-Free Mango Smoothie Adventure
First, I gathered my ingredients. I didn’t want anything too fancy, just the basics:
- One ripe mango – I peeled and chopped it into chunks. The riper, the sweeter, naturally!
- About a cup of frozen pineapple chunks. I find that using frozen pineapple adds to the creamy factor.
- Half a cup of orange juice – for that extra zing and liquid base.
- A tablespoon of chia seeds. My secret adding for the thickness.
- Some ice cubes.
Then I tossed everything into my trusty old blender. It’s seen better days, but it still works!
I blended it all up, starting on low speed and then gradually increasing it. It took a couple of minutes to get it really smooth – I stopped it a few times to scrape down the sides with a spatula, making sure there are no fruit chunks.
Once it looked creamy enough, I poured myself a big glass. And… success! It was surprisingly thick and creamy, even without the yogurt. The chia seeds really did their * taste? Sweet, tangy, and totally refreshing.
Honestly, I didn’t miss the yogurt at all. This dairy-free version is just as good, maybe even better because it feels lighter. I will definetly make this again – it’s my new go-to summer drink!
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