RECIPE: Blueberry Mango Chile Smoothie
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July is National Blueberry Month and today is Smoothie Saturday. The U.S. Highbush Blueberry Council recommends with this great-looking Blueberry Mango Chile Smoothie, a layered smoothie with a capsaicin kick. There’s another smoothie holiday, too: October 3rd, Global Smoothie Day. All the world loves a smoothie! Ingredients For 2 Smoothies 1. MAKE the blueberry compote, cover, and chill. |
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 [2\ Blueberry compote, made with frozen blueberries. . |
2. PLACE 6 ounces of the yogurt, the mango, chili powder, and cayenne in a blender; blend until smooth. Divide the mango mixture between two 16-ounce cups; set aside.
3. RINSE the blender and place the Blueberry Compote and remaining yogurt in the blender; blend until smooth. Check the consistency and dilute with water or milk if needed. 4. SLOWLY POUR half of the blueberry mixture on top of each of the mango smoothies for a two-layer effect. 1. TOSS the blueberries with the sugar and cornstarch in a large saucepan. Bring to a boil, stirring; reduce the heat to low and simmer until the blueberries are heated through and the sauce is slightly thickened. 2. TASTE and add more sugar if needed. Allow to cool, cover, and chill. |
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