This mango pina colada smoothie is a quick and easy recipe with just 5 basic ingredients and well, of course, a blender! Just blend everything, pour and enjoy this delight right away!
Want to have some tropical fun this summer? Want to beat the heat with a treat ?? Then this easy smoothie is the right drink for the job! The tropical flavors are sure to hit just the right notes and get you close to the feeling of paradise.
- INGREDIENTS NEEDED TO MAKE MANGO PINA COLADA SMOOTHIE
- YOU MAY ALSO LIKE
- HOW TO MAKE MANGO PINA COLADA SMOOTHIE?
- Mango Pina Colada Smoothie
INGREDIENTS NEEDED TO MAKE MANGO PINA COLADA SMOOTHIE
You will need,
3/4 cup chopped mangoes 1/2 cup chopped pineapple 1/2 cup yogurt 1/4 cup coconut milk 1 teaspoon agave nectar A few ice cubes
Then place all the ingredients in a blender and blend till well combined. That’s all you need to do to whip up this easy mango pina colada smoothie.
You can chop the mango and pineapple pieces and transfer them out on a tray in a single layer, cover the tray with cling wrap, and freeze for several hours or overnight. Then transfer it to a labeled, freezer safe bag, remove as much air as possible before sealing the bag. You may keep the mangoes and pineapples in separate bags, or measure out the amount needed for a single serving and freeze individual serving portions. Then just throw it in the blender and add the other ingredients. Super easy!
I hope you will try out this delicious smoothie and enjoy it as much as we do 🙂
Papaya smoothie
Mango Lassi {Indian Mango Smoothie}
Mixed berry chia seed smoothie
HOW TO MAKE MANGO PINA COLADA SMOOTHIE?
Mango Pina Colada Smoothie
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml
- 3/4 cup chopped mangoes, frozen
- 1/2 cup chopped pineapple, frozen
- 1/2 cup yogurt
- 1/4 cup coconut milk
- 1 tsp agave nectar, adjust as per desired sweetness
- Ice cubes, if not using frozen fruits
- Few mango and pineapple pieces, cherries, for garnish
Instructions
- Place all the ingredients in a blender and blend till well combined. Serve immediately. Thread the chopped fruits & place them on top of the glass as garnish.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Mango Pina Colada Smoothie
Ingredients
Measuring cup used, 1 cup = 250 ml
- 3/4 cup chopped mangoes, frozen
- 1/2 cup chopped pineapple, frozen
- 1/2 cup yogurt
- 1/4 cup coconut milk
- 1 tsp agave nectar, adjust as per desired sweetness
- Ice cubes, if not using frozen fruits
- Few mango and pineapple pieces, cherries, for garnish
Instructions
- Place all the ingredients in a blender and blend till well combined. Serve immediately. Thread the chopped fruits & place them on top of the glass as garnish.
Schezwan potatoes is a delicious, hot and tangy Indo-Chinese dish that is a cinch to make and is ready in 30 minutes!
Like most Indo Chinese dishes, it hardly takes much time for schezwan potatoes to come together.
Prepping up your ingredients is the key! Here, boiled and fried baby potatoes are tossed in a schezwan sauce base. It is of course much easier if you have the sauce already which is the main ingredient here.
I love to prepare this schezwan sauce in a big batch and store it, when I run out of ideas or I want quick meals, this is a life saver. I highly recommend you have one in your pantry, or if you’re too lazy to make your own, go ahead and get a good quality store bought one 🙂
Today I’ve shallow fried the baby potatoes after boiling them. If you have a lot of time on hand then you can bake them by coating the boiled potatoes with little oil at 400 degrees F for about 30 minutes until the skin is golden brown. You may also air-fry them at 400 degrees F for about 20 minutes, grease the boiled potatoes with oil spray, and air-fry. Toss them midway.
And if you don’t mind the calories, you may deep fry them too. I served these potatoes with some fried rice, it made for a delicious vegetarian meal 🙂 You can use chicken /paneer/ tofu as well. Coat them in a cornflour batter, fry and dunk them in the sauce! So good!
Schezwan potatoes is a lovely appetizer to serve for a party, or add some more cornflour slurry is you want it saucy. It will be delicious either way.
- YOU MAY ALSO ENJOY THESE VEGETARIAN INDO-CHINESE RECIPES,
- STEP BY STEP INSTRUCTIONS TO MAKE SCHEZWAN POTATOES
- HOW TO MAKE SCHEZWAN BABY POTATOES
- Schezwan Potatoes {Dry Version}
YOU MAY ALSO ENJOY THESE VEGETARIAN INDO-CHINESE RECIPES,
- Chilli garlic noodles .
- Chilli paneer (without deep frying)
- Vegetarian Fried Rice
- Veggie spring rolls
- Hot and sour soup
- Sweet corn soup
STEP BY STEP INSTRUCTIONS TO MAKE SCHEZWAN POTATOES
- Boil potatoes with enough salt until fork tender. Let them cool, peel the skin, prick all over with a fork, and shallow/deep fry / bake them until golden brown.
- Heat oil in a wok, add finely minced ginger, garlic, and fresh red chillies. Saute until ginger garlic are aromatic.
- Next, add in chopped onions, saute until translucent.
- Add schezwan sauce and sugar.
- Mix well, saute for a minute.
- Add the cornflour slurry.
- Mix well until the mixture has thickened and glossy.
- Finally, add the potatoes, toss them in the sauce so they are well coated. Sprinkle with scallion/spring onion greens. Serve hot with fried rice / Hakka noodles.
HOW TO MAKE SCHEZWAN BABY POTATOES
Schezwan Potatoes {Dry Version}
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 16 baby potatoes
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1-2 fresh red chillies, finely chopped (optional)
- 1/2 cup chopped onions
- 3 tbsp schezwan sauce adjust as per desired spice
- 1 tsp sugar
- 1 to 2 tbsp cornstarch mixed in 1/2 cup water, depending on how thick you like it
- salt, to taste
Instructions
- Boil potatoes with enough salt until fork tender. Let them cool, peel the skin, prick all over with a fork, and shallow/deep fry/bake them until golden brown.
- Heat oil in a wok, add finely minced ginger, garlic, and fresh red chillies. Saute until ginger garlic are aromatic.
- Next, add in chopped onions, saute until translucent.
- Add schezwan sauce and sugar.
- Mix well, saute for a minute.
- Add the cornflour slurry.
- Mix well until the mixture has thickened and glossy.
- Finally, add the potatoes, toss them in the sauce so they are well coated. Sprinkle with scallion/spring onion greens. Serve hot with fried rice/hakka noodles.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
