Return to Previous Page

Mango-Yogurt Smoothies

Fresh mango and cranberry juice, along with yogurt, make an unusual and refreshing smoothie. Mango is an excellent source of beta-carotene, and both mangoes and cranberries contain vitamin C.

Ingredients:

  • 1 mango
  • 1 cup sweetened cranberry juice  
  • 1 cup nonfat plain yogurt 
  • 1/2 cup ice cubes  

Directions:

To cut the mango, stand the fruit on one of its narrow sides, with the stem end facing you. Using a sharp knife, and positioning it about 1 inch from the stem, cut down the length of the fruit, just brushing the large, lengthwise pit. Repeat the cut on the other side of the pit. One at a time, holding each half cut side up, score the flesh in a grid pattern, forming 1/4-inch cubes and stopping just short of the skin. Push against the skin side to force the cubes outward, then cut across the base of the cubes to free them. Measure out 1 cup mango cubes; reserve the remainder for another use.

In a blender, combine the 1 cup mango, the cranberry juice, yogurt and ice cubes. Blend until frothy and smooth. Divide between 2 tall glasses and serve. Serves 2.

Variations:

Banana-Strawberry Smoothies  Substitute 1/2 cup sliced banana for half of the mango; add 1/2 cup strawberries, stemmed and halved lengthwise, and 2 Tbs. whole natural almonds (optional).

Mango-Buttermilk Smoothies  Substitute 1 cup low-fat buttermilk for the yogurt.

Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).

Sign Up For Email Updates