Owned by our farm families in New York & New England — Since 1919
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1 1/4 cups apricot nectar or orange juice
1 cup Cabot 2% Vanilla Bean Greek-Style Yogurt
2 cups frozen mango chunks (about 9 ounces)
1. In blender, combine juice, yogurt and mango; puree on high speed for about 45 seconds or until completely smooth. Serve immediately.
Recipe courtesy of Katie Webster.