When Mr. and I went to Mexico last fall, we enjoyed many tasty, frozen concoctions including a mango chili margarita. I have been wanting to recreate it ever since. However, being that margaritas are not in my immediate future, I opted to fill the void with a smoothie-fied version of the drink.
You can make this as spicy as you want, just be careful because that chili kick sneaks up on you!
Mango Chili Smoothie
1 1/2 cup frozen mango chunks
1 banana, frozen or fresh
1/3 cup yogurt
1 cup milk
1 Tbsp honey
1/4-1/2 tsp ancho chili powder
1 cup ice (if using a fresh banana. Skip if using a frozen banana)
Blend all of your ingredients together until smooth. A word of caution: add your chili a little at a time, adding more to taste.
I used fresh banana and added ice, greek yogurt, unsweetened vanilla soy milk, and ancho chili powder. You can use frozen banana (just skip the ice), any plain or vanilla yogurt, and the milk and chili powder of your choice.