TRAINAI RECIPE · BREAKFAST
Mango Kefir Oat Smoothie
Use frozen mango for a thick texture; kefir must be pasteurized.
- Prep
- 5 min
- Cook
- 0 min
- Recipe yield
- 1 serving
Estimated nutrition per serving
Nutrition is an estimate per serving, calculated from the listed ingredient weights. Brands and cooking yield vary. Check product labels for allergens and cross-contact.
Ingredients
For the full recipe: 1 serving. Weigh grains and proteins in the raw or cooked state listed.
- 250 g plain low-fat kefir
- 150 g mango flesh
- 30 g rolled oats, dry
- 10 g chia seeds
- 60 g water
Ingredient notes
Vegetarian ingredients.
Contains: milk, gluten-containing ingredients. Check labels and preparation surfaces; this is not a cross-contact guarantee.
How to make it
- Wash fresh fruit and greens if used. Peel or pit fruit as needed and weigh the edible portions.
- Add the liquid and any tofu or yogurt to a blender, then add all remaining listed ingredients.
- Blend for 45–60 seconds until smooth, scraping the sides if needed. Add a little cold water to thin; serve immediately.
- Divide the finished recipe into the stated number of equal servings. All listed ingredients are included in the nutrition estimate.
Storage and leftovers
Refrigerate promptly in a covered shallow container within 2 hours (1 hour above 32°C / 90°F). Keep at 4°C / 40°F or colder and use within 3 days. Reheat cooked leftovers to 74°C / 165°F. Keep fresh salad toppings separate.
Temperature guidance: FoodSafety.gov.
