Summery Light Mango Carrot Smoothie Recipes

ORANGE MANGO CARROT SMOOTHIE RECIPE BY TASTY

Steps:

• Place the orange juice, orange, mango, and carrots in a blender or food processor and blend until just combined.
• Add in the ice and continue to blend until the mixture is smooth.
• Serve immediately.
• Enjoy!

MANGO-CARROT SMOOTHIE

Steps:

• In a blender, puree mango, carrot juice, yogurt, honey, lime juice, and ice cubes on high speed until smooth.
• Pour into glasses, and serve immediately.

EASY CARROT-MANGO SMOOTHIE

Steps:

• Combine ingredients in a blender. Blend on medium speed until smooth, about 30 seconds. Pour into a tall glass (or travel mug) and enjoy immediately.

MANGO CHERRY SMOOTHIE

Steps:

• Blend cherries, mango, water, and ice cubes together in a blender until smooth.

CARROT-MANGO SMOOTHIE

Steps:

• Puree ingredients in a blender until smooth.

CARROT MANGO SMOOTHIE

Steps:

• Combine the orange juice, carrot juice, ice, banana and mango in a blender and blend until smooth. Pour into 2 glasses and serve.;

CARROT MANGO SMOOTHIE POPPERS

Steps:

• Lightly spray 9x5-inch loaf pan with cooking spray, then blot with paper towel; set aside. In large bowl, sprinkle gelatin on cold carrot juice to soften; let stand 1 minute.
• Meanwhile, in blender, place mango and yogurt. Cover; blend on high speed until smooth. Add hot apple juice to gelatin mixture, and stir about 2 minutes or until gelatin is dissolved. Stir in yogurt mixture. Pour into loaf pan.
• Cover and refrigerate until firm, about 4 hours. Cut into cubes and serve, or cover and refrigerate up to 2 days before serving.

SUMMERY LIME-MANGO SHORTCAKES

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Combine mango, blueberries, and strawberries in a large bowl. Drizzle with lime juice and honey; mix well. Cover; reserve in refrigerator.
• Sprinkle the gelatin over the water in a large heatproof glass or metal bowl. Let soak for 5 minutes. Place bowl over a pan of simmering water, stirring often until dissolved. Transfer to a small bowl; refrigerate until cool, about 10 minutes. Beat cream in the large bowl with an electric mixer. When cream begins to thicken, sprinkle in confectioners' sugar and coconut extract. Mix in cooled gelatin all at once. Whip until soft peaks form. Cover and refrigerate.
• Whisk flour, baking powder, white sugar, lime zest, poppy seeds, and salt in a large bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Beat the egg and buttermilk in a small bowl, lightly stir into flour mixture just until moistened. Turn out onto a floured work surface; knead 3 to 4 times, or until dough just comes together. Roll to 1/2 inch thickness; cut with a 3 inch round biscuit cutter. Place on prepared baking sheet.
• Bake shortcakes in preheated oven until golden brown, about 15 to 18 minutes. Allow to cool slightly; split each cake in half horizontally.
• To assemble, arrange fruit on the bottom half of each cake. Spoon or pipe cream evenly over fruit. Top each with remaining biscuit halves.

ORANGE, MANGO, & CARROT SMOOTHIE

Steps:

• Excluding the milk, combine all ingredients for each smoothie in a resealable bag and freeze. They can be kept in the freezer for up to 6 months!
• Remove from freezer and pour right into the blender along with the milk. Blend until smooth, and add more milk if needed.
• Enjoy!

HONEY-MANGO SMOOTHIE

Steps:

• Place the mango, sugar, and honey in a blender pitcher; pour in the milk and lemon juice, and blend until smooth. Divide the ice cubes between two serving glasses. Pour the mango smoothie over ice to serve.