This is my favorite smoothie for late spring and early summer, when these two fruits are both at their peak. Look for strawberries that are red all over—no white shoulders—and mangoes with a come-hither fragrance. The frozen banana adds body and a touch more tropical flavor but it largely remains in the background. From Yogurt: Sweet and Savory Recipes for Breakfast, Lunch, and Dinner by Janet Fletcher (Ten Speed Press).
- 1 cup plain yogurt
- 1/2 cup hulled and quartered strawberries
- 1/4 large ripe mango, sliced
- 1/2 frozen banana, in 2 or 3 chunks
- 1 tablespoon sugar
- 1/8 teaspoon vanilla extract
- 1 ice cube
Put the yogurt in the blender first, then add the remaining ingredients. Blend until you can no longer hear the rattling of the ice, then pour into a tall glass.
Makes 1 large or 2 small servings (about 1-3/4 cups)
Variation: Substitute raspberries for the strawberries and peaches or nectarines for the mango.