Kiwi-Mango Smoothie
Refreshing, easy and rather healthy to boot. Add a bit of ginger ale at the end for a fizzling treat. An easier way to peel kiwi fruit is to slice a layer off one end and scoop out the flesh.
Refreshing, easy and rather healthy to boot. Add a bit of ginger ale at the end for a fizzling treat. An easier way to peel kiwi fruit is to slice a layer off one end and scoop out the flesh.
- Carbohydrate 15.2225666666667 g
- Cholesterol 10.6166666666667 mg
- Fat 4.47414666666666 g
- Fiber 3.25659998130798 g
- Protein 4.36731333333333 g
- Saturated Fat 1.86354333333333 g
- Serving Size 1 1 Serving (158g)
- Sodium 41.7966666666666 mg
- Sugar 11.9659666853587 g
- Trans Fat 0.327066666666667 g
- Calories 112 calories
Step-by-step
- Pulse first 5 ingredients in blender or bullet until well mixed.
- Add ice and continue to pulse until ice is crushed to your desired coarseness.
- Pour into glasses and garnish, if desired, with a mint sprig.
Emulsifying fibrous tropical fruits requires pulsing the solids before introducing ice to prevent uneven particle suspension. Kiwi seeds contain tough outer coats that resist breakdown if blades encounter frozen water too early. Running the blender on short intervals breaks down the fruit cellular walls completely. This initial phase creates a uniform puree consistency without needing excess liquid.
Full-fat dairy introduces necessary milk solids that coat the tongue and balance the sharp organic acids found in unripe fruit. Plain yogurt with a higher lipid content stabilizes the mixture against rapid separation. Skim dairy lacks this protective fat matrix and causes the beverage to stratify within minutes of pouring. Ground flax seeds supply soluble mucilage that further thickens the liquid phase naturally.
Judging texture requires visual inspection of the vortex inside the blending vessel rather than relying on a timer. The liquid should pull evenly toward the center without leaving pockets of unblended chunks stuck to the container walls. Crushed ice added at the final stage cools the drink without diluting the primary fruit flavors excessively. Stop pulsing immediately when the ice reaches small, uniform fragments measuring roughly two millimeters across.
Fresh mint garnish adds aromatic volatile oils that complement the tropical ester profiles of both mango and kiwi. Bruising the sprig slightly against the side of the glass releases these essential compounds before serving. Consuming the drink immediately ensures maximum vitamin retention and prevents enzymatic oxidation from darkening the vibrant green hue.
