Mango ginger smoothie

(42)
Breakfast & Brunch|Vegetarian
Serves
2
Prep   5 min
  • Frozen Mango, 300 g, chopped
  • Chobani Low Fat Greek Yogurt, any flavour, 340 g
  • Reduced-fat milk, 2% fat, 2 cup(s)
  • Rolled oats, raw, 50 g
  • Ginger, fresh, 4 teaspoon(s), grated
  • Peanut butter (smooth or crunchy), no added sugar or salt, 2 heaped teaspoon(s)

Method

Combine all ingredients and six ice cubes in a blender. Blend until smooth. Pour into two glasses.

TIP: Try replacing ½ the mango with 1 cup (150g) fresh papaya, peeled, chopped

Nutrition facts per serve
Makes 2 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 0
Bread & Cereals1
Vegetables0
Fruit1
Dairy2
Healthy Fats & Oils1
Indulgences0
Calories508
Protein31.3 g
Total fat11.4 g
- Saturated fat5 g
Total carbohydrates70.5 g
- Total sugars50 g
Fibre4.7 g
Sodium225 mg