Strawberry-Mango Smoothie Packs

updated Aug 25, 2020
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Strawberry-Mango Smoothie

Freezer-friendly strawberry-mango smoothie packs you can prep on the weekend and make all throughout the week.

Serves1

Makes2 1/3 cups

Prep10 minutes

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Credit: Photo: Ghazalle Badiozamani; Food Styling: Jesse Szewczyk

Anyone who enjoys smoothies for breakfast knows a little prep can go a long way. Portioning all the ingredients into zip-top bags ahead of time and storing them in the freezer is the difference between a hectic morning and a much more relaxed one, and this recipe utilizes that smart technique. Blend one of these frozen strawberry-mango packs with a splash of almond milk, and you’ve got a refreshing and lightning-fast smoothie.

Credit: Photo: Ghazalle Badiozamani; Food Styling: Jesse Szewczyk

How to Pick a Ripe Mango

If you’re starting with fresh mango, you’ll want to use one that’s juicy and ripe. The best way to tell if a mango is ripe is to squeeze it. The mango should give slightly and feel a bit soft (like a ripe avocado), but shouldn’t be so soft that your finger leaves an indentation. Ripe mangoes also smell sweet and fragrant near the stem end. If your mango is still hard, place it in a brown paper bag and leave it at room temperature overnight. This will help speed up the ripening process so it is as sweet as possible.

Read more: How To Cut a Mango

Strawberry-Mango Smoothie

Freezer-friendly strawberry-mango smoothie packs you can prep on the weekend and make all throughout the week.

Prep time 10 minutes

Makes 2 1/3 cups

Serves 1

Nutritional Info

Ingredients

  • 8 ounces

    strawberries (or 1 1/2 cups frozen strawberries)

  • 1

    medium mango (or 1 1/2 cups frozen mango chunks)

  • 1/2 cup

    plain Greek yogurt

  • 1/2 cup

    unsweetened almond milk, plus more as needed

  • Garnish options: diced mango and diced strawberries

Instructions

  1. Prep the following, placing them in a quart sized zip-top bag: Hull and slice 8 ounces strawberries (or use 1 1/2 cups frozen strawberries). Peel and slice 1 medium mango (or use 1 1/2 cups frozen mango chunks). Add 1/2 cup plain Greek yogurt, seal the bag, and freeze until solid, at least 2 hours and up to 3 months.

  2. When ready to eat, transfer the frozen ingredients into a blender and add 1/2 cup unsweetened almond milk. (If the frozen fruit has stuck together, lightly hit it against the counter while still in the bag to break it up before adding it to the blender.)

  3. Blend on high speed until very smooth, 30 to 60 seconds, adding more almond milk if needed to thin it out. Pour into a tall glass and garnish with diced mango and diced strawberries, if desired. Serve immediately.

Recipe Notes

Make ahead: Smoothie packs can be stored in the freezer for up to 3 months.