Creamy mango slush

Banana adds creaminess to this icy refresher without adding fat. You can easily double the recipe, however, be sure to make it in two batches to avoid over filling the blender. To cube a mango, peel off the skin and halve the fruit lengthwise, cutting around the large center pit. Cut the slices into cubes. Or, leaving the skin on, halve the mango lengthwise, then score a crosshatch pattern on the fruit, leaving the skin intact. Push from the skin side to turn the mango inside out and cut off the cubes of fruit. You can use frozen mango instead but the consistency will be much thicker so consider either thawing it first or using less ice.