Blackberry-Mango Breakfast Shake

Silken tofu gives this drink a smooth, creamy consistency. If you don't like the seeds in blackberries, substitute frozen blueberries.

Yield: 4 servings (serving size: about 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 162
  • Calories from fat: 0.0%
  • Fat: 0.6g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.7g
  • Carbohydrate: 38.3g
  • Fiber: 3.5g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 45mg
  • Calcium: 34mg


  • 1 cup orange juice
  • 1 cup refrigerated bottled mango slices
  • 3/4 cup light firm silken tofu
  • 3 tablespoons honey
  • 1 1/2 cups frozen blackberries


  1. 1. Place all ingredients in a blender in the order given; process until smooth.
  3. Young Chefs can:
  4. Place blackberries in measuring cups
  5. Pour ingredients into blender with assistance
  7. Older Chefs can:
  8. Drain mango slices
  9. Measure ingredients
  10. Push buttons to process ingredients

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