Mango Tango Smoothies Recipe

Mango Tango Smoothies Recipe photo by Taste of Home

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With a cup of milk and a half cup of yogurt, this smoothie is rich in calcium and makes an excellent choice for breakfast on the run. For added convenience, you can buy mango chunks that are already peeled and chopped.

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Mango Tango Smoothies Recipe

Prep/Total Time: 10 min.

Yield: 2 Servings

10 10

Ingredients

1 cup chopped peeled mango
1 medium ripe banana, frozen, peeled and sliced
1 cup fat-free milk
1/2 cup reduced-fat plain yogurt
1/2 cup unsweetened pineapple juice

Directions

In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately. Yield: 2 servings.

Nutritional Facts 1-1/2 cups equals 224 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 109 mg sodium, 47 g carbohydrate, 3 g fiber, 9 g protein.

Originally published as Mango Tango Smoothies in Country Woman May/June 2006, p46

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.