Peach Mango Smoothie

I’m finishing up my Summer Smoothie Series with one that might qualify as dessert. Another recipe I developed for Cooking Light Magazine, this peach-mango number delivers a generous dose of fruit while tasting like a real treat. Using frozen fruit instead of fresh doesn’t skimp on nutrients and makes for an especially cold and frothy blend. The smoothie works well poured into pop molds and frozen for several hours as well.

Peach Mango Smoothie

Yield: 2 servings

Peach Mango Smoothie


  • 2/3 cup frozen sliced peaches
  • 2/3 cup frozen mango pieces
  • 2/3 cup peach nectar
  • 1 tablespoon honey
  • 1 (6-ounce) container peach yogurt


  1. Place all ingredients in a blender; process 2 minutes or until smooth.
  2. Serve immediately.
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Used with permission from Cooking Light Magazine.


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  1. 08.18.2014 at 9:39 AM #

    It’s been so hot here this last week that I wish I had one of these!

    • katiemorford
      08.18.2014 at 2:28 PM #

      Sitting up here in a blanket of summer fog, I envy your sunshine, Aida.

  2. 08.22.2014 at 4:55 AM #

    Hi Katie! What kind of fruit yogurt do you use? They all seem to have so much sugar.

    • katiemorford
      08.22.2014 at 7:14 AM #

      That’s part of why I call this a dessert smoothie since it is higher in sugar than my typical smoothie. Brands vary by region, but I generally like the Stonyfield Farms brand. Sometimes I’ll opt for a fruit-at-the-bottom variety and then not scoop up all the syrupy fruit, thus cutting some of the sugar.


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