Skip to content blueberry council logo

U.S. Highbush Blueberry Council

Blueberry-Mango Chili Smoothie
Blueberry Mango Chili Smoothie

Recipe by Chef Russell Baratz, Guest Services

Smoothie Ingredients

  • 2 cups Blueberry Compote (recipe below)
  • 12 ounces (1-1/2 cups) low-fat vanilla Greek yogurt, divided
  • 1 large mango, peeled, pitted, chopped (about 1-1/2 cups)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne

Blueberry Compote Ingredients

  • 16 ounces frozen (unthawed) blueberries
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch

Smoothie Instructions

  1. Make the Blueberry Compote, cover and chill.
  2. In a blender, place 6 ounces of the yogurt, the mango, chili powder and cayenne; blend until smooth.
  3. Divide the mango mixture between two 16-ounce cups; set aside.
  4. Rinse blender and place Blueberry Compote and remaining yogurt in blender; blend until smooth. Check consistency; dilute with water or milk if needed.
  5. Slowly pour half the blueberry mixture on top of each of the mango smoothies for a two-layer effect.

Blueberry Compote Instructions

  1. In a large pan, toss  blueberries, sugar and cornstarch.
  2. Bring to a boil, stirring; reduce heat to low and simmer until blueberries are heated through and sauce is slightly thickened.
  3. Add additional sugar if needed. Allow to cool, cover and chill.

Print This Page