After the last blast of winter weather I am ready for spring! I have spent days with no power and cleaning up loads of limbs that fell in the yard. I know that with warmer weather we’ll also have gnats, mosquitoes, and snakes, but my toes really need to thaw.
Today I am sharing a recipe that reminds me of spring and summer, when my menu is a little lighter. This Mango Tango Smoothie is a breeze to prepare. With milk and yogurt this smoothie is high in calcium and a great portable breakfast for people on the go. It’s nice to have a “smoothie” straw if you can find them. They are slightly bigger and make sipping of a smoothie much easier.
I’m sure that we will have cold days ahead this winter. For today, I think I’ll close my eyes, have my smoothie, and imagine I’m on a beach!
Mango Tango Smoothies
- 1 c. frozen mango chunks
- 1 medium ripe banana, peeled, sliced, and frozen
- 1 c. fat-free milk
- ½ c. vanilla yogurt
- ½ c. unsweetened pineapple juice
- In a blender, combine all ingredients; cover and process until smooth. Pour into glasses; serve immediately.
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