Diabetic Cooking

Mango Smoothie



  • 2 cups frozen mango chunks, plus additional for garnish
  • 2 containers (6 ounces each) low-fat vanilla yogurt
  • 3/4 cup orange juice
  • 1 teaspoon vanilla (optional)
  • Juice of 1/2 lime
  • Pinch salt


Combine 2 cups mango chunks, yogurt, orange juice, vanilla, if desired, lime juice, and salt in blender; blend until smooth.

Pour into four glasses. Garnish with additional mango chunks.

Note: Mangoes are an excellent source of vitamin A and are a very good source of vitamin C. They also provide potassium and fiber, and they’re sodium-free. If you can’t find frozen mango cubes, you can make your own. Cut mango into 1-inch chunks; place on cookie sheet and freeze for about 3 hours.

Yield: 4 servings.

Serving size: about 5 ounces.

Nutrition Facts Per Serving:
Calories: 93 calories, Carbohydrates: 21 g, Protein: 3 g, Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 1 mg, Sodium: 39 mg, Fiber: 1 g

Exchanges per serving: 1 1/2 Fruit.

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