By Dane Feldman
Photo by Dane Feldman.
Champagne mangoes, the Mexican variation of mangoes, are currently in season. They are a bit flatter and bit subtler in flavor than Philippine mangoes, but can be just as juicy and sweet. This smoothie is just slightly sweet and frothy making it perfect for breakfast or post-work out.
What you’ll need:
1 champagne mango
1/2 cup lemon nonfat Greek yogurt
2 tbsp nonfat cottage cheese, whipped
1/2 cup almond milk
Slice the mango away from the core and get rid of the skin. Wash the strawberries and remove the tops. Place the fruit in the blender and pour over the milk. Add the yogurt, cottage cheese, and ice. Blend until it reaches the desired texture and pour into a 12-ounce glass or two six-ounce glasses before serving.