- 1 banana, diced
- 1/4 C mango sorbet (store-bought ok)
- 1 C frozen sliced peaches
- 3/4 C frozen diced mangoes
- 1/2 C juice of your choice (see notes below)
Yield: approximately 22 fl oz
Robyn's notes: it's ok to use a frozen banana, but if so, the banana needs to be diced into coins before being frozen. I usually have a couple frozen diced bananas on hand for making smoothies with, they do turn brown in the freezer but as long as they were fresh to start they'll retain their freshness long after they stop looking pretty. A full-size frozen banana is very hard to process and becomes quite frustrating. I have used both store-bought frozen fruit and fruit that I've frozen myself for the peaches and mangoes, and it really doesn't make any difference. I prefer buying fresh and freezing myself; if getting the store-bought make sure to buy fruit that has not got added sugar or syrup, it'll mess with the flavour of the finished smoothie. It is best to use frozen, not just fresh fruit, however, because of the moisture content. I use whatever juice I can find or have in the house, with a few guidelines. My preference is for Orange Peach Mango, it just gives the best and truest flavour for this combination of ingredients. If I can't find that, I'll go for whatever peach-mango combination I can find. If there isn't one, I'll go for an orange-banana combination, and if that's not available, straight orange juice. I prefer not to use "tropical mix" juices or strawberry-banana (even though I love the latter as a juice), because it just doesn't taste as good for this use. For measuring the mango, I usually use the 1 Cup measure and just don't fill it up, since there's a lot of air between the mango pieces it's hard to get an accurate measurement without using a scale.
**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently