Original recipe from Vitamix
- Carbohydrate 14.55275 g
- Cholesterol 0 mg
- Fat 0.1686 g
- Fiber 2.78400002688169 g
- Protein 1.00045 g
- Saturated Fat 0.0188025 g
- Serving Size 1 1 Serving (239g)
- Sodium 4.3725 mg
- Sugar 11.7687499731183 g
- Trans Fat 0.082995 g
- Calories 54 calories
Step-by-step
- add ingredients
- select smoothie button on blendtec
Unlike a traditional clarified citrus juice that discards all solid matter, a whole-fruit blend utilizes the entire pulp structure to suspend insoluble fiber evenly throughout the liquid. This mechanical disruption relies entirely on high-velocity shearing forces to pulverize cellular walls without generating excess heat that can dull bright aromatic compounds. Selecting fruit with fully intact membranes ensures that pectin remains present, which naturally thickens the emulsion and prevents rapid separation of the liquid phase from the solid phase.
Texture and Processing Mechanics
Achieving a uniform mouthfeel requires understanding how frozen items interact with high-speed blades. Adding frozen mango and ice cubes directly into the vortex creates sufficient friction to shatter crystalline structures into micro-particles. Process the mixture for exactly 45 seconds at maximum speed to ensure all fibrous strands from the orange and pineapple are thoroughly broken down. If the blades spin freely without catching the ingredients, stop the motor and use a tamper to push the solid pieces downward into the active vortex zone.
- If the mixture is too thick, incorporate cold water in one-tablespoon increments until the blades pull the ingredients down smoothly.
- Inspect the final liquid for visible pulp flecks; large white pith fragments indicate the initial quartering step was insufficient for proper blade contact.
- Consume the beverage immediately to prevent enzymatic oxidation from altering the fresh citrus brightness.
