Wednesday, April 8, 2015

Frozen banana mango smoothie

The perfect healthy breakfast on a really hot weekend morning.

* Serves 2–3
  • 2 bananas
  • 1 large or 2 small really ripe mangoes, peeled and roughly cut (about 2 cups)
  • 1 cup orange juice
  • juice of 1/2 lemon
  • 1 cup plain low-fat yogurt
  • honey or sweetener to taste
  • extra mango slices, to decorate
Freeze the bananas and the chopped mangoes for 1 to 2 hours or until frozen solid. Freeze 2 or 3 tall glasses.

When you are ready to serve, peel the bananas and cut them into chunks, setting aside a couple of slices for garnishing. Quickly blend the frozen bananas and cut-up mangoes to a pulp, gradually adding all the other ingredients until well blended but still frozen.

Fill the iced glasses and top with a slice of banana or mango or any other fruit.

Serve immediately.

Variations:

  • Frozen bananaberry smoothie
Prepare the basic recipe, replacing the mango flesh with 2 cups of berries or mixed berries.

  • Frozen banana plum smoothie
Replace the mango flesh of the basic recipe with 2 cups pitted plums.

  • Frozen banana apple smoothie
Prepare the basic recipe, replacing the mango flesh with the pulp of 2 baked apples.

  • Frozen banana pineapple smoothie
When preparing the basic recipe, replace the mango flesh with 2 cups chopped pineapple.

  • Frozen banana cherry smoothie
Prepare the basic recipe, but replace the mango flesh with 2 cups pitted sweet red cherries.