- 2 lb frozen mangoes, diced
- 24 oz low-fat Greek yogurt
- 3 tsp agave syrup
- 1 1/2 tsp vanilla
- Drain mangoes in a colander for at least 30 minutes to an hour.
- Purée mangoes in a food processor or blender on medium speed until they have a smooth consistency. Do not overmix!
- Pour mango purée over yogurt and stir well.
- Add agave syrup and vanilla extract.
- Serve 3/4 cup.
3/4 cup provides 1 oz eq meat alternate and 1/2 cup fruit
This recipe is courtesy of
USDA Team Nutrition.