Blueberry-Mango Chili Smoothie - U.S. Highbush Blueberry Council
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U.S. Highbush Blueberry Council

Blueberry-Mango Chili Smoothie

Blueberry-Mango Chili Smoothie

Recipe by Chef Russell Baratz, Guest Services

Ingredients

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

Preparation

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.