6 ounces of silken tofu, drained; or 2/3 cup of plain yogurt
1 medium banana, peeled and cut in half
1 cup of milk (your preference)
1 handful of spinach
1 handful of ice cubes
Optional: squeeze of honey to sweeten smoothie
1. Cut the mango by resting one flat side on the cutting board. Slice it lengthwise along the flat side next to the seed. Turn the mango over and repeat on the other side. You will have two halves of the mango with pulp inside. Carefully cut lengthwise through the mango pulp down to the skin, being careful not to cut through the skin. Turn the mango sideways and cut lengthwise again until you have a cross-hatch pattern. Turn the mango inside out using your thumbs to press the pulp outward. Carefully slice out the diced pulp by cutting between the cubed mango pulp and the skin. Discard the skin and seeds.
2. Place the banana, mango, tofu, milk and spinach into the blender. Blend on medium speed for 30 seconds.
3. Add ice cubes and blend again until smooth.
4. Pour into two frosty, tall drinking glasses. Enjoy!
*Recipe reprinted with permission from The Handstand Kids Co.