Breakfast Recipe: Mango Yogurt Smoothie
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.
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
Makes1 to 2 servings, depending on portion size
large ripe mango, peeled and cut into a few chunks
ripe banana, peeled and cut in half
- 1 cup
- 1 cup
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)