1/2 cup chopped peeled mango
1 1/2 cups chopped peeled apricots (about 4 small)
2/3 cup chopped peeled nectarine (about 1 medium)
1 cup chopped cantaloupe
1/4 cup mango nectar (such as Jumex)
1/8 teaspoon grated lemon rind
1 (6-ounce) carton lemon low-fat yogurt
1 cup ice cubes
- Place mango in a zip-top plastic bag; seal. Freeze 1 hour.
- Mix apricots, nectarine, cantaloupe, mango nectar and the grated lemon rind (through yogurt) in a blender.
- Process until smooth. Add frozen mango and ice; process until smooth