Breakfast Recipe: Mango Yogurt Smoothie

Recipes from The Kitchn

Is it hot where you are? I've been hiking around New York City in 94°F heat, and I'm about to head back to the Midwest where it is still in the high 80s. It's so hot, most food doesn't even sound good. Drinks, on the other hand, especially fruity drinks, sound heavenly. Here's one that I've been sucking down for breakfast, since it offers both nourishment and refreshment.

Pin it button big

This is an ultra-simple smoothie; those of you who frequently make smoothies for breakfast probably try versions of this all the time. But if you don't make smoothies very often (I don't) then give this super-quick, super-easy smoothie a try. It's icy cold, and not too sweet, but very refreshing. All that yogurt is cool and tangy, and a good ripe mango provides all the sweetness you need.

Mango Yogurt Smoothie

Makes 1 to 2 servings, depending on portion size

1 large ripe mango, peeled and cut into a few chunks
1 ripe banana, peeled and cut in half
1 cup whole-milk yogurt
1 cup crushed ice
Pinch of cardamom (optional)
Mint, to garnish

Blend all ingredients except for the mint in a blender until very smooth and frothy. Taste and add sweetener if desired (I don't). Garnish with mint and drink immediately while still very cold!

Related: A Green Tea Shake for Hot Days

(Images: Faith Durand)

Per serving, based on 1 servings. (% daily value)
Calories
411
Fat
9.6 g (14.8%)
Saturated
5.5 g (27.6%)
Carbs
76.8 g (25.6%)
Fiber
7 g (28%)
Sugars
71.1 g
Protein
12.1 g (24.2%)
Cholesterol
31.9 mg (10.6%)
Sodium
126.5 mg (5.3%)

18 Comments