I mentioned in a previous post that I had the opportunity to try a box of Misfits Market, a Philadelphia-based company that rescues produce from regional farms and distributes it throughout the Northeast. (Check out my last post to learn more about them!)
The box came with an assortment of fruits and vegetables: Mushrooms, Pears, Artichokes, Mango, Lettuce, Bell Peppers, Butternut Squash, Spinach, Corn and Cucumbers. I highlighted the artichokes in my recipe for Baked Stuffed Artichokes, so today I want to share a simple recipe using fresh mango.
I absolutely love mangos, and there is nothing quite like a perfectly ripe mango. They are delicious just on their own, but this recipe for Mango Peach Lassi is a simple make ahead recipe that you can enjoy for breakfast on the go!
If you’re looking for some guidance on how to cut a mango, this tutorial from Real Simple is super helpful!
Ingredients:
- 3 mangoes (~3 cups), peeled, seeded, and sliced
- 2 peaches (~2 cups), sliced
- 1 cup Greek Vanilla yogurt
- 1/2 cup skim milk
- 1 teaspoon freshly grated ginger
- 1 teaspoon honey
- 4 fresh mint leaves, for garnish
Add the mangoes, peaches, yogurt, milk, grated ginger, honey and 1/2 cup cold water to your blender. Puree until smooth. If you’d prefer a thinner consistency, you can add more water and puree again.
This can be made one day ahead; just keep in the blender with the top on and chill. When ready to serve, pour into 4Â glasses, garnish with mint leaves, and serve.
Super simple, right? The sweetness of the mangoes and peaches are balanced out nicely with a hint of spice from the ginger.
I like mine to have a thicker consistency, kind of like a breakfast milkshake. Depending on how much additional water you add, you might get pretty large servings. These are great as to go drinks for weekday mornings. Just make the night ahead and portion out into to go mugs!
Ingredients
- 3 mangoes (~3 cups), peeled, seeded, and sliced
- 2 peaches (~2 cups), sliced
- 1 cup Greek Vanilla yogurt
- 1/2 cup skim milk
- 1 teaspoon freshly grated ginger
- 1 teaspoon honey
- 4 fresh mint leaves, for garnish
Instructions
- Add the mangoes, peaches, yogurt, milk, grated ginger, honey and 1/2 cup cold water to your blender.
- Puree until smooth.
- If you’d prefer a thinner consistency, you can add more water and puree again.
- This can be made one day ahead; just keep in the blender with the top on and chill.
- When ready to serve, pour into 4 glasses, garnish with mint leaves, and serve.
