Guava Smoothie
This guava smoothie recipe turns ripe, fragrant guava into a thick, tropical drink you can put together in about ten minutes. It leans on banana, Greek yogurt, and coconut milk for body, plus a splash of lime to keep the sweetness in check.
Equipment
- High-speed blender
- Cutting board
- Sharp paring knife
- Measuring cups
- Measuring spoons
- Handheld citrus juicer
- Rubber spatula
- Tall serving glasses
- Fine mesh sieve - optional, for straining
Ingredients
- 2 cups fresh guava - about 300g, halved and seeded
- 1 medium ripe banana - about 120g, sliced and frozen
- 1 cup plain Greek yogurt - 245g, full-fat or nonfat
- ½ cup coconut milk - 120ml, full-fat canned or light
- 1 tablespoon honey - 15ml, or more to taste
- 1 tablespoon fresh lime juice - 15ml
- 1 cup ice cubes - about 150g
Instructions
- Cut each guava in half lengthwise. Scoop out the seeded center with a small spoon if you prefer a smoother texture, or leave them in if your blender is powerful enough. Roughly chop the guava flesh.
- Peel and slice the banana into half-inch rounds. If not already frozen, place slices on a plate and freeze for at least 30 minutes before blending.
- Roll the lime firmly on the counter to loosen the juice, then cut it in half and juice it with a handheld juicer or by hand. Remove any seeds that fall in.
- Add the chopped guava, frozen banana, Greek yogurt, coconut milk, honey, lime juice, and ice cubes to the blender jar in that order.
- Start the blender on low speed for about 10 seconds, then increase to high speed and blend for 45 to 60 seconds until completely smooth. Scrape down the sides with a spatula if needed and blend for another 10 seconds.
- Taste the smoothie and add more honey if needed. If too thick, add a splash more coconut milk. If too thin, add a few more ice cubes and blend again.
- Pour the smoothie into tall glasses immediately. Give it a quick stir if it has separated slightly while sitting. Serve on its own or with a light breakfast on the side.
Notes
- Use guava that gives slightly when pressed for the best sweetness and flavor.
- Freeze your banana ahead of time to create a thick, creamy texture without watering down the flavor with extra ice.
- Strain the guava puree through a fine mesh sieve before blending if you want a completely seedless smoothie.
- Always add liquid ingredients before frozen ones so the blender blades have an easier time starting.
- Different guava varieties vary in sweetness, so always taste before adding all the honey.
- Blend in short bursts if your blender struggles, rather than running it continuously, to avoid overheating the motor.
- Chill your glasses in the freezer for a few minutes before serving for a smoothie shop feel at home.
- If fresh guava isn't available, substitute 1 ½ cups of guava nectar for the fresh fruit.
- For a dairy-free version, use coconut yogurt instead of Greek yogurt and swap honey for maple syrup.
- Store leftovers in an airtight container in the refrigerator for up to 24 hours, or freeze in ice cube trays for later use.
Nutrition
Serving: 1SmoothieCalories: 210kcalCarbohydrates: 34gProtein: 10gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 60mgPotassium: 450mgFiber: 5gSugar: 22gVitamin A: 2IUVitamin C: 230mgCalcium: 8mgIron: 4mg
Tried this recipe?Let us know how it was!