A smoothie is a blended, chilled, sometimes sweetened beverage made from fresh fruit or

vegetables and in special cases can contain chocolate. In addition to fruit, many smoothies
include crushed ice, frozen fruit, honey or frozen yogurt, although some smoothies are
100% fruit. They have a milkshake-like consistency which is thicker than slush drinks.
Unlike milkshakes, they usually don't contain ice cream, but can contain milk. Smoothies
are marketed to health-conscious people, and some restaurants offer add-ins such as soy
milk, whey powder, green tea, herbal supplements, or nutritional supplement mixes.
Smoothies became available in the United States in the late 1960s when ice cream vendors
and health food stores began selling them. By the 1990s and 2000s, smoothies became
available at mainstream cafés and coffee shops, and in pre-bottled versions at supermarkets.

[edit] History
Health food stores of the West coast of the United States began selling pureed fruit drinks
in the 1930s based on recipes that originated in Brazil.[1] The 1940s-era Waring "Blendor"
cookbooks published recipes for a "banana smoothie" and a "pineapple smoothee." The
name "smoothee" or "smoothie" was used by books, magazines, and newspapers for a
product made in blenders. Dan Titus, the director of The Juice and Smoothie Association
states in his book, "Smoothies, The Original Smoothie Book", that "smoothies became
popular in the middle 1960s, when there was a resurgence in the United States in
macrobiotic vegetarianism." Health restaurants were particularly popular in California. The
first trademark for a fruit slush was in the mid-1970s with the name "California Smoothie",
which was marketed by the California Smoothie Company from Paramus, New Jersey.
Smoothies from the 1960s and early 1970s were "basically fruit, fruit juice, and ice"; in
some cases in the early 1970s, ice milk was also blended in to create the "fruit shake".
These shakes were served at local health-food restaurants and at health-food stores,
alongside tofu, fruits, carob, and other health-oriented foods.[2]

In the early 1970s the co-founder of Smoothie King, Stephen Kuhnau, began selling
blended fruit drinks under the name "smoothie". However, Kuhnau admits that he "...didn't
invent the word smoothie"; instead, he states that the term dates back to the "fruit and fruit
juice based drinks made by the Hippies" in the late 1960s. In the 1980s, the increasing
popularity of sports and fitness led to the marketing of supplement-fortified health food
products. During this time, the first "specialized juice and smoothie bars" opened. By the
2000s, the "juice and smoothie industry [was] a multi-billion dollar industry."[2]

Since the 1990s, many smoothie companies have been using frozen yogurt to give their
smoothies a thick, creamy, milkshake-like texture. Many types of fruit smoothies are found
in Mediterranean and Middle Eastern cuisine (sharbat), typically using yogurt and honey as
well as a range of fresh fruit. Smoothies can also be mixed with soda pop and/or alcohol to
make a cocktail. Smoothies appeal to a wide range of age groups because of their
sweetness, fresh fruit flavor, and nutritional value. Most are high in dietary fiber, vitamins,
and antioxidants. Pre-bottled smoothies such as Odwalla, Naked Juice, and Bolthouse
Farms are available in the fresh fruit and vegetable sections of supermarkets. They have a
short shelf life and must be refrigerated to prevent fermentation of the fruit or any milk-
derived content going off. Because of their high price tag (usually $3-4 per 12oz bottle in
2007), their target market is health food enthusiasts.

Many raw vegans drink "green smoothies" which contain green vegetables such as spinach,
kale and lettuce. Health magazines and the like also promote green smoothies as a healthy
food.

Mangoes belong to the genus Mangifera, consisting of numerous species of tropical

fruiting trees in the flowering plant family Anacardiaceae, of which Mangifera indica, or
the common mango, is commonly cultivated and used for food. The mango is indigenous
to India.[1] Cultivated in many tropical and subtropical regions and distributed widely in the
world, mango is one of the most extensively exploited fruits for food, juice, flavor,
fragrance and color.

In several cultures, its fruit and leaves are ritually used as floral decorations at weddings,
public celebrations and religious ceremonies.

[edit] Nutrients and phytochemicals

Mango, raw

Nutritional value per 100 g (3.5 oz)

Energy 272 kJ (65 kcal)

Carbohydrates 17.00 g

Sugars 14.8 g

Dietary fiber 1.8 g

Fat 0.27 g

Protein .51 g

Vitamin A equiv. 38 μg (4%)

- beta-carotene 445 μg (4%)

 Thiamine (Vit. B1) 0.058 mg (4%)

Riboflavin (Vit. B2) 0.057 mg (4%)

Niacin (Vit. B3) 0.584 mg (4%)

Pantothenic acid (B5) 0.160 mg (3%)

Vitamin B6 0.134 mg (10%)

Folate (Vit. B9) 14 μg (4%)

Vitamin C 27.7 mg (46%)

Calcium 10 mg (1%)

Iron 0.13 mg (1%)

Magnesium 9 mg (2%)

Phosphorus 11 mg (2%)

Potassium 156 mg (3%)

Zinc 0.04 mg (0%)

Percentages are relative to US recommendations for adults.

Source: USDA Nutrient database

Mango is rich in a variety of phytochemicals[8] and nutrients. The fruit pulp is high in
prebiotic dietary fiber, vitamin C, polyphenols and provitamin A carotenoids.[9]

Mango contains essential vitamins and dietary minerals. The antioxidant vitamins A, C and
E comprise 25%, 76% and 9% of the Dietary Reference Intake (DRI) in a 165 grams
(5.8 oz) serving. Vitamin B6 (pyridoxine, 11% DRI), vitamin K (9% DRI), other B
vitamins and essential nutrients such as potassium, copper and 17 amino acids are at good
levels. Mango peel and pulp contain other phytonutrients, such as the pigment antioxidants
- carotenoids and polyphenols - and omega-3 and -6 polyunsaturated fatty acids.

Mango peel contains pigments that may have antioxidant properties,[8][10] including
carotenoids, such as the provitamin A compound, beta-carotene, lutein and alpha-carotene,
[11]
polyphenols[12][13] such as quercetin, kaempferol, gallic acid, caffeic acid, catechins,
tannins, and the unique mango xanthone, mangiferin,[14] any of which may counteract free
radicals in various disease processes as revealed in preliminary research.[15][16]
Phytochemical and nutrient content appears to vary across mango species.[17] Up to 25
different carotenoids have been isolated from mango pulp, the densest of which was beta-
carotene, which accounts for the yellow-orange pigmentation of most mango species.[18]
Peel and leaves also have significant polyphenol content, including xanthones, mangiferin
and gallic acid.[19]

The mango triterpene, lupeol[20] is an effective inhibitor in laboratory models of prostate

and skin cancers.[21][22][23] An extract of mango branch bark called Vimang, isolated by
Cuban scientists, contains numerous polyphenols with antioxidant properties in vitro[24] and
on blood parameters of elderly humans.[25]

The pigment euxanthin, known as Indian yellow, is often thought to be produced from the
urine of cows fed mango leaves; the practice is described as having been outlawed in 1908
due to malnutrition of the cows and possible urushiol poisoning.[26] This supposed origin of
euxanthin appears to rely on a single, anecdotal source and Indian legal records do not
outlaw such a practice.[27]

Ingredients:

Frozen mangoes

A cup of vanilla no-fat yogurt

A cup and a half of mango juice

1 large ripe mango

250 ml (9 fl ozs) plain yogurt

150 ml (5 fl ozs) skimmed milk

8 ice cubes

Half a banana

Utensils: Knife, chopping board, measuring jug, blender, serving glass.

2. Slice a large ripe mango

3. Blend: Put 250 ml of plain yogurt and 150 ml of milk into the blender. Next add the mango and
ice cubes. Put the .... and blend the mixture

Handy hint: If the smothie is too thing? Add a half of banana and blend again. This also make it
sweeter.

Put into a glass with and add a couple of straws and serve