Mango Buttermilk Smoothie
- Total Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:One 16-ounce or two 8-ounce servings
- 1heaped cup fresh or frozen ripe mango
- 1cup buttermilk
- 1teaspoon honey
- ½medium size ripe banana
- 4frozen strawberries
- 2 or 3ice cubes
Preparation
- Step 1
Combine all of the ingredients in a blender, and blend at high speed until smooth.
Tip
- Advance preparation: Smoothies should be made and drunk right away. This will thicken and lose flavor if it sits.
Private Notes
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Cooking Notes
Margaret V. Williams
A tart but refreshing drink. I have tried this recipe before, but this time, a key detail was using really fresh, very local, REAL buttermilk — in my case, buttermilk from Mills River Creamery (Mills River, N.C., near Asheville, N.C.). Using the real deal makes a huge different. Ditto for my buttermilk-biscuit recipe!
Mary
Use frozen strawberries and skip the ice cubes.
John R
This one is a keeper, but the quality of ingredients definitely matters. I used a Champagne mango, which has a beautiful bright, sweet-tart flavor which I prefer to the more common Tommy Atkins variety. Used plain whole milk yogurt, otherwise followed the recipe as is. Delicious tangy flavor, definitely will be going into my smoothie rotation.
Jena
Skipped the ice cubes and honey
Jena
Skipped the honey: sweet enough but did use mangoes in juice. Delicious
Carol
Delicious, used frozen strawberries instead of ice.
John R
This one is a keeper, but the quality of ingredients definitely matters. I used a Champagne mango, which has a beautiful bright, sweet-tart flavor which I prefer to the more common Tommy Atkins variety. Used plain whole milk yogurt, otherwise followed the recipe as is. Delicious tangy flavor, definitely will be going into my smoothie rotation.
Alicia
Delicious! I’m sure this is even better with fresh buttermilk but it was a surprisingly good treat made with the plebian stuff from the shelves of tour average supermarket. The mounds of overripe bananas that pile up in our freezer now have a new use, as does the Rainbow of Honey set I purchased on impulse from Trader Joe’s. In truth, I added more than the 1 tsp. of honey called for, plus a random packet of Splenda for a sweetness boost. Also skipped the ice cubes per advice.
Pamela
Unlike her other recipes, I didn't like this one at all and I tried it a few times. First time, the banana completely overwhelmed all other flavors. Left it out the second time and got a bland mix that tasted mostly of buttermilk. Leaving out the ice cubes the next time helped - all they did was dilute the flavor. Maybe fresh mango would work better. The recipe said frozen mango worked as well, but this had no real flavor. Far better smoothie recipes out there.
Lisa
Delicious. Had some extra buttermilk and this was the perfect way to use it. Happened to have some ginger turmeric raw honey, which gave it an added zip.
JW
I omitted the honey and ice, bumped it up to one banana, used plain Greek yoghurt, and added 1.5 cups of almond milk so I could pour the smoothie. Very nice.
nancy hoving
Where's the yoghurt. Isn't that what's in a lassi?
Lan Le
You can use the whole banana instead of just half and remove the honey. The sweetness should be about just right.
Margaret V. Williams
A tart but refreshing drink. I have tried this recipe before, but this time, a key detail was using really fresh, very local, REAL buttermilk — in my case, buttermilk from Mills River Creamery (Mills River, N.C., near Asheville, N.C.). Using the real deal makes a huge different. Ditto for my buttermilk-biscuit recipe!
tal
Really good buttermilk can be hard to find. Here is a link to a 2012 NYT article on the subject of buttermilk that is informative: https://dinersjournal.blogs.nytimes.com/2012/09/13/how-to-find-or-make-r...
Mike Michaud
There are better smoothie recipes on NY Times Cooking that this one. Check out Schulman's strawberry smoothie recipe. That one's a keeper.
Mary
Use frozen strawberries and skip the ice cubes.
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