|Ripe mango||1 Large|
|Natural bio yogurt||5 Ounce (150 Gram)|
|Pineapple juice||1⁄2 Pint (300 Milliliter)|
Slice the banana and roughly chop the mango flesh.
Freeze for at least 2 hours or overnight.
Place the frozen banana and mango in a blender with the yogurt and pineapple juice.
Process until smooth, serve in a glass and decorate with pineapple chunks, if liked.
Calories 387 Calories from Fat 11
% Daily Value*
Total Fat 1 g2.1%
Saturated Fat 0.32 g1.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 9.4 mg0.4%
Total Carbohydrates 95 g31.6%
Dietary Fiber 8.2 g33%
Sugars 68.6 g
Protein 7 g13.8%
Vitamin A 47.3% Vitamin C 240.6%
Calcium 5.1% Iron 5.7%
*Based on a 2000 Calorie diet