• 1 cup mango

• 1/2 cup low fat yogurt

• squeeze lemon juice

• 2 tablespoons maple syrup or honey

1. Rinse the mango. Carefully peel and cut the mango into chunks. Cover and freeze for at least 24 hours. 

2. Place frozen mango, yogurt, lemon juice and honey/maple syrup in a blender. Blend until smooth, scraping down the sides as needed. Serve immediately with love. 

Leftovers can be stored in a freezer-safe container in the freezer for up to 3 months. If frozen, remove from the freezer 20-30 minutes before serving to soften. 

To add more fiber and texture, top with granola cereal or toasted oatmeal. For blood glucose management, omit the maple syrup/honey.