FALL
For the best flavor, use the ripest mango you can find. If they aren’t in season, substitute frozen mango chunks (no need to thaw).
Serves 2
1 ripe mango, peeled and cut into chunks (or 1½ cups frozen chunks)
1 ripe banana, cut into chunks and frozen
½ cup orange juice
6 ounces vanilla or pineapple nonfat Greek yogurt
1–2 cups ice chips
Shredded coconut, optional, for garnish
1. In a blender or food processor, process mango and banana chunks with orange juice until blended. Add remaining ingredients; process until smooth. Add ice to desired consistency. Pour into tall glasses; garnish with coconut, if desired.
TIP: Greek yogurt is thicker and has a richer flavor than regular yogurt. Either can be used in this recipe.