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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: dicentra
Servings: 4
½ cup chopped peeled mango
1 ½ cups chopped peeled apricots, about 4 small
⅔ cup chopped peeled nectarine, about 1 medium
1 cup chopped cantaloupe
¼ cup mango nectar
⅛ teaspoon grated lemon rind
1 6 ounce carton lemon low fat yogurt
1 cup ice cube
Place mango in a zip-top plastic bag; seal. Freeze 1 hour.
Combine chopped apricots and next 5 ingredients (through yogurt) in a blender; process until smooth. Add frozen mango and ice; process until smooth.