3 mangoes, peeled, pitted, and chopped (about 4 cups)
1 can (14 ounces) canned light coconut milk
1 cup plain low-fat Greek yogurt
1 cup ice
1/4 cup honey
1/8 teaspoon grated nutmeg
Pinch of salt
Mint sprigs (optional)
1. Combine everything in a blender and process until very smooth, 2 to 3 minutes, scraping down sides as necessary. Divide among glasses, and garnish with mint.
TIP: To save time, buy chopped mango from the produce or freezer aisles of your supermarket.
180 calories, 5 g protein, 32 g carbohydrates, 5 g fat, 3 mg cholesterol, 15 mg sodium, 2 g dietary fiber