I just can’t get enough of mangoes and snap them up whenever I find them ripe. This smoothie really provides a showcase for their sweetness and was created by Todd English, who owns several restaurants in the Boston area, including the popular Olive’s. The recipe comes courtesy of my NEW! Stonyfield Farm Yogurt Cookbook.
SODIUM CONTENT: 40 mg per serving
1 ripe mango, peeled and cubed
1 medium banana, sliced and frozen, or fresh
1 c. Stonyfield Farm Organic Fat Free Plain Yogurt
1 1/2 c. fresh orange juice
Place the mango and banana into a blender or food processor and blend until smooth. Add the yogurt and juice and blend until smooth. Pour into glasses and serve immediately.