Rating: 5 stars
16 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 13

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.

Recipe by Cooking Light March 2001

Gallery

William Dickey; Styling: Margaret Dickey

Recipe Summary

Yield:
2 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef's Notes

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.

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Nutrition Facts

160 calories; calories from fat 4%; fat 0.7g; saturated fat 0.3g; mono fat 0.2g; poly fat 0.1g; protein 5.1g; carbohydrates 36.1g; fiber 2.6g; cholesterol 2mg; iron 0.3mg; sodium 65mg; calcium 160mg.
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