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1
To make the smoothies, combine 2 cups of the yogurt, 2 cups ice, 1 cup of the mango and all of the honey in a blender, and blend until very smooth.
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2
Divide among four glasses and refrigerate until ready to serve.
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3
Rinse out the blender.
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4
Preheat the grill to medium-high heat.
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5
Combine the remaining 1 cup mango, 1/4 cup water, 1/4 cup of the vinegar, the raisins, olive oil, cayenne, tomatoes and garlic in a microwave-safe bowl.
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6
Cover with a piece of plastic wrap and microwave until the tomatoes are soft, about 3 minutes.
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7
Let cool slightly and puree in a blender.
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8
Transfer to a small bowl.
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9
Set aside 2 tablespoons for the dressing, the rest will be used for tossing with the chicken.
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10
Place the corn on the grill, cover and cook, turning as needed, until nicely charred, about 10 minutes.
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11
Remove and keep warm.
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12
Turn the grill down to medium and brush the grates with some of the oil.
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13
Toss the chicken thighs with half of the remaining sauce and 1/2 teaspoon salt.
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14
Arrange on the grill and cook until nicely marked and the internal temperature registers 170 degrees F on an instant-read thermometer, 8 to10 minutes per side.
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15
Baste a few times with the remaining sauce while grilling.
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16
While the chicken cooks, whisk together the remaining 2 tablespoons yogurt, the reserved 2 tablespoons sauce, the remaining 1 tablespoon vinegar, 1 tablespoon water and 1/4 teaspoon salt in a large bowl.
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17
Toss the mixed greens and carrots together.
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18
Divide the chicken, corn and salad among four dinner plates.
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19
Drizzle the greens with the reserved dressing.
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20
Serve each plate with a mango smoothie.
