This banana-mango smoothie is one of the newest recipes I’ve added to my rotation. It’s so thick and creamy, and uses ingredients I almost always have on hand. Banana is definitely the dominant flavor, with the mango mostly adding sweetness – you could probably even skip the honey in the recipe if you wanted and it’d still be great. The smoothie includes nonfat dry milk powder, which adds extra calcium, but it’s optional so no worries if you don’t keep it on hand. You can also make this the night before and stick it in the refrigerator for a super quick breakfast on the go the next morning – gotta love that!
By Tracey
Banana-Mango Smoothie
from Cooking Light
(Note: I’m sure you could just sub frozen mango for fresh here to make life easier but it’s been hard to find at my grocery store lately.)
Ingredients:
- 1 cup cubed peeled ripe mango (about 1 mango)
- 3/4 cup sliced ripe banana (about 1 medium)
- 2/3 cup milk (I used 1%)
- 1 tablespoon nonfat dry milk powder (optional)
- 1 teaspoon honey
- 1/4 teaspoon vanilla extract
Directions:
Spread the mango in a single layer on a baking sheet and pop in the freezer until frozen, about 1 hour. Combine the frozen mango, banana, milk, dry milk powder, honey, and vanilla in your blender. Press the top on tightly then process for about 1 minute, or until smooth. Pour into glasses and garnish with banana slices or more mango, if desired. Serve!
Serves 2.
