Smoothie, Cocktail and Juice

  • 1 large banana
  • 1 large ripe mango
  • 150 g (5 oz) natural yogurt
  • 300 ml (½ pint) pineapple juice
  • pineapple chunks, to serve (optional)

Peel and slice the banana, then put it in a freezer-proof container and freeze for at least 2 hours or overnight.

Peel the mango, remove the stone and roughly chop the flesh. Place the flesh in a food processor or blender with the frozen banana, yogurt and pineapple juice and process until smooth.

Pour the mixture into tall glasses, decorate with pineapple chunks, if liked, and serve immediately.

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