Mango Cream Cheese Smoothie

Mango Cream Cheese Smoothie

This recipe combines the sweetness of fresh mango with a creamy, slightly tangy cream cheese swirl, offering a delightful texture and flavor.

Yields: 2 large servings Prep time: 15 minutes

Ingredients:

For the Mango Smoothie Base:

• 2 cups frozen mango chunks (about 1.5-2 ripe mangoes, peeled and diced, then frozen)
• 1/2 cup milk (dairy or non-dairy like almond, oat, or coconut milk)
• 2-4 tablespoons condensed milk or sugar (adjust to desired sweetness)
• 1/2 cup ice cubes (optional, for thicker consistency)

For the Cream Cheese Swirl:

• 4 oz (1/2 block) cream cheese, softened
• 2-3 tablespoons heavy cream or milk
• 1-2 tablespoons powdered sugar (or to taste)
• 1/2 teaspoon vanilla extract (optional)

For Garnish:

• 1/2 cup fresh mango, diced into small cubes
• Extra cream cheese swirl (optional, for topping)
• Mango puree or sauce for drizzling (optional, store-bought or homemade)
• Straws

Instructions:

1. Prepare the Cream Cheese Swirl: * In a small bowl, combine the softened cream cheese, heavy cream (or milk), powdered sugar, and vanilla extract (if using). * Using a whisk or an electric mixer, beat until smooth, creamy, and lump-free. The consistency should be thick enough to hold its shape but pourable for swirling. If it’s too thick, add a tiny bit more cream; if too thin, chill for a few minutes. * Transfer the cream cheese mixture to a piping bag or a ziplock bag with a small corner snipped off.

2. Prepare the Mango Smoothie Base: * In a blender, combine the frozen mango chunks, milk, and condensed milk (or sugar). * Blend on high until completely smooth and creamy. If you prefer a thicker smoothie, add the ice cubes and blend again until incorporated. If it’s too thick, add a little more milk, 1 tablespoon at a time, until you reach your desired consistency.

3. Assemble the Smoothies: * Take your serving cups. Using the piping bag or ziplock bag with the cream cheese mixture, generously pipe or squeeze swirls of cream cheese down the inside walls of each cup. Be artistic! * Carefully pour the mango smoothie base into the prepared cups, trying not to disturb the cream cheese swirls too much. * If you have extra cream cheese mixture, you can pipe a dollop on top of the smoothie. * Drizzle with extra mango puree or sauce if desired. * Generously top each smoothie with the diced fresh mango cubes. * Insert a straw and serve immediately.

Tips for Success:

• Frozen Mango is Key: Using frozen mango chunks makes the smoothie thick and cold without needing too much ice, which can dilute the flavor.
• Adjust Sweetness: Mangoes vary in sweetness. Taste your smoothie base and cream cheese swirl and adjust the condensed milk/sugar accordingly.
• Cream Cheese Consistency: The cream cheese mixture should be pipeable. If it’s too stiff, warm it slightly in the microwave for a few seconds or add a touch more cream/milk. If it’s too runny, chill it for 10-15 minutes.
• Presentation: The key to the visual appeal is the distinct layers and swirls. Take your time when piping the cream cheese.
• Make Ahead (Partial): You can prepare the cream cheese swirl ahead of time and keep it refrigerated. The mango smoothie base is best made fresh.

Enjoy your delicious and visually appealing Mango Cream Cheese Smoothie!