During one of our chats, she mentioned that she and her husband have decided to incorporate smoothies into their diet. Every day, breakfast consists of a delicious concoction of fresh fruit and milk. She inspired this recipe, which is very versatile, and easy to interchange with whatever ripe fruit you might have on hand. This is a great way for us to use up what's left of the organic produce box from our buying club pickup last week, as the mangoes all ripened at the same time! Feel free to use plain or flavored yogurt, and your choice of milk. We chose organic vanilla soy milk, and it turned out great! Add a sweetener, if necessary, depending on the ripeness of the fruit.
1/2 cup blueberriesEnjoy! :)
1/2 cup Manila mango (aka Honey mango, Ataulfo mango), chopped
1 Manzano banana (the miniature kind - substitute with half of a regular banana), diced
1 small Fuji apple, skin on, cored and diced
3/4 cup vanilla yogurt
1 cup vanilla soy milk
1 tbsp agave nectar (optional)
Combine the fruit, yogurt, and soy milk in a blender. Blend until smooth. Add agave nectar if necessary, and blend again for a few seconds to combine. Serve immediately.