Banana-Mango Smoothie

Photo: William Dickey; Styling: Margaret Dickey

Start your day with a flavorful fruit smoothie. This drink is as delicious as breakfast, but also serves well as an afternoon snack or even a frosty dessert.

Yield: 2 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 160
  • Calories from fat: 4%
  • Fat: 0.7g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 5.1g
  • Carbohydrate: 36.1g
  • Fiber: 2.6g
  • Cholesterol: 2mg
  • Iron: 0.3mg
  • Sodium: 65mg
  • Calcium: 160mg

Ingredients

  • 1 cup cubed peeled ripe mango
  • 3/4 cup sliced ripe banana (about 1 medium)
  • 2/3 cup fat-free milk
  • 1 tablespoon nonfat dry milk (optional)
  • 1 teaspoon honey
  • 1/4 teaspoon vanilla extract

Preparation

  1. Arrange the mango cubes in a single layer on a baking sheet; freeze until firm (about 1 hour). Place frozen mango and the remaining ingredients in a blender. Process until smooth.
Note:

Freeze the cubed mango overnight in an airtight container to make this smoothie a snap to throw together (for variety, try substituting frozen berries for the mango). Remember to let frozen mango thaw for 15 minutes to soften slightly. The dry milk is optional, but one tablespoon provides about 100 milligrams of calcium.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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