Finding mangoes at my local market is never a problem. Finding mangoes that aren’t rock hard, is. I usually have to go to the corner stand or Farmer’s market to get ripe ones. But this past weekend there was a bounty of mangoes that I could use right away, or at least within a day. So I went a little crazy.
Along with the Mango Coffee Cake, I also made a mango salsa, grilled steak and mango lettuce cups, and mango smoothies. Of course.
And with our temperatures this week, looking like this….
…all I wanted to do was eat ice cream, popsicles, and smoothies.
Prep time: 5 minutes
• 3/4 cup orange juice
• 2 (6 ounce) containers low fat vanilla yogurt
• 1 tablespoon honey
• 1 1/2 cups frozen mango chunks
• 1/2 cup frozen peach slices
Combine the orange juice, yogurt, and honey in the blender. Add in the mango and peaches and blend until smooth.