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.