Set a tall 16-ounce glass in the freezer for 10 minutes. A cold glass slows melting, so the last sip stays as thick as the first. Mine shows a thin, fuzzy frost on the outside when it is ready.

Pour ⅓ cup mango nectar into the blender pitcher. Add ¾ cup vanilla yogurt right on top. Liquid at the base lets the blades spin freely from the first second. Nectar straight from the fridge keeps the finished cup colder. The pitcher should hold a pale yellow layer with a white cap. Nothing is blended yet.

Break the ½ banana into 3 chunks and drop them onto the yogurt. Chunks blend faster than one long half, which can snag under the blades. Soft, speckled banana blends silkier than a firm one. A green banana once left chalky streaks in my cup.

Spoon in a scant ⅓ cup frozen mango chunks. Sprinkle the salt on top now, when using it. The frozen fruit sits above the banana, close enough for the blades to catch it. Level the pile with a spoon so no chunk perches near the lid.

Add 1 cup ice cubes last. Press the lid on firmly and hold it down with a folded dish towel. My cracked lid taught me that, and the towel stays by the blender now. The cubes should sit high in the pitcher, near the lid line.

Run the blender on low for 10 seconds. Then switch to high for 40 seconds. The motor pitch drops from a rattle to a steady hum once the ice breaks down. A smooth vortex should open in the center of the pitcher, with no ice flecks on the walls.

Stop and check the blend. When the blades spin in an empty pocket, the mix is too thick. Add 1 tablespoon of cold milk and blend for 10 seconds more. When it pours thin and soupy, add 3 ice cubes and blend for 15 seconds. The surface should look thick again.

Pour straight into the chilled glass and scrape the pitcher with a spatula. The surface should look thick and slightly matte, with a pale gold color. Drink within 10 minutes, before the ice melts. Scraping the pitcher saves nearly 2 tablespoons of smoothie that would otherwise go down the drain.