1 heaping cup ripe mango
1 cup Butterworks Farm Plain Organic Yogurt2 teaspoons mild honey1 cup fresh or frozen blueberries1 1/2 to 2 teaspoons freshly squeezed lime juice (to taste)

6 raw almonds (untoasted)

Combine all of the ingredients in a blender, and blend at high speed until smooth. Depending on consistency, you may need to add 2-3 ice cubes if using fresh blueberries. Yields 2 servings.

For a vegan alternative, we suggest using Jubali Unsweetened Almond Milk.

Adapted from New York Times Cooking

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This recipe was most recently featured in
Boston Organics Newsletter No. 31 of 2015.

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