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Orange-Mango Smoothie Recipe

5 stars - based on 3 reviews
| 3 Reviews

Our take on a mango lassi, a traditional Indian mango smoothie. Like a traditional mango lassi, here’s a great way to cool down a spicy meal. Plus, this smoothie serves up 14 grams of protein and 3 grams of fiber!

Servings: 2

Active time: 5 minutes

Total time:

Light and Healthy recipe

Ingredients

  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • 1 1/2 c frozen mango chunks
  • 1 c fat-free Greek yogurt
  • 1 c orange juice

Preparation

Blend all ingredients in blender until smooth. Pour into glasses and serve with orange rind garnish if desired.

Notes

Mango chunks are easiest to measure using a 2-cup liquid measuring cup. If using standard dry measure cups, fill the cup until the mango is mounded.

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Reviews

no rating by Marie Smalley on 05/25/16

by Jeannie Herman on 03/26/14
Very good!

no rating by Teresa on 02/10/14
This was very good. I have a son with special needs and am constantly looking for alternative smoothies that will provide an aray of vitamins and minerals to keep him healthy. Two thumbs up on this one.

Nutrition Facts

Serving Size (422g)
Total Servings 2

Amount Per Serving:

Nutrition Category Amount
Calories 250
Calories from Fat 25
Total Fat 2.5g (4% DV)
Saturated Fat 1g (5% DV)
Trans Fat 0g
Cholesterol 95mg (32% DV)
Sodium 115mg (5% DV)
Total
Carbohydrate
44g (15% DV)
Dietary Fiber 3g (12% DV)
Sugars 40g
Protein 14g
Vitamin A 25%
Vitamin C 60%
Calcium 10%
Iron 6%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.