Mango-Ginger Smoothie

  • Yield: 2 servings


2-- ripe mangoes (about 3/4 pound each) or 1 mango and banana
2-- pieces crystallized ginger, about 1 ounce
1cup low-fat buttermilk
1-- (8-ounce) container low-fat vanilla yogurt
1-- handful chipped ice


  1. To cut mango into pieces, stand it on end and slice the flesh off both sides of the central pit. Lay each half on a cutting board, and with the tip of your knife, score the flesh in a cross-hatch pattern. Pushing from the skin side, turn inside out so that the mango flesh pops up; slice it off the skin. Also cut off the remaining flesh from around the pit and remove the skin.
  2. In a blender, puree the fruit and ginger, scraping down the sides as necessary. Add the buttermilk, yogurt and ice and puree until smooth and frothy. Pour into glasses.
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