Mango Coconut Smoothie
- Yield: 2 servings
- 2 green tea bags
- 1/4cup boiling water
- 1 ripe mango, peeled, pitted and diced
- 2/3cup vanilla yogurt
- 1/4teaspoon coconut extract
- 6 ice cubes
- Place tea bags in water and let steep for 5 minutes. Squeeze all liquid from teabags and pour into a blender. Add remaining ingredients and puree until smooth.
Recipe tip: Instead of adding ice to the smoothie, freeze mango nectar in ice cube trays for extra flavor.
Recipe courtesy of the National Mango Board