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Smoothie: Mango-Papaya Smoothie

Source of Recipe

From "Martha's American Food" by Martha Stewart


Recipe Introduction

"America's enthusiasm for blended fruit drinks started (where else?) in health-conscious California in the 1930s. These early versions were largely based on the 'vitamina' of Brazil and 'liquada' of Mexico, both of which were made with tropical fruits, including avocado, and sold in health-food stores in the Southern part of the state. When Waring introduced the blender to the U.S. market in the 1940s, the company included a couple of smoothie recipes in a cookbook designed to promote sales. Yet it wasn't until the 1970s, and the nationwide fervor for health food, that the trend really took off. At the same time, the Smoothie King and California Smoothie began selling shakes to the masses, and a humble little shop that Julius Freed opened in the 1920s in Los Angeles had grown into the national chain called Orange Julius, after the drink that it made famous. While not quite the nutritional drink that smoothies purported to be, it was nevertheless a less sugary option than Californians' other favorite blended drink, the milkshake. Chalk it up to car culture; over the years, drive-throughs and roadside stands opened up all along major routes to supply thirsty travelers with shakes. One of the more well-known (and sought-after) specialty shakes can still be found on the drive from Los Angeles to Palm Springs—the date shake is a regional favorite of the Coachella Valley, smack in the middle of the date-producing capital of the United States."

List of Ingredients

â—¦ ½ cup pitted and peeled mango chunks
â—¦ ½ cup peeled papaya chunks
â—¦ ½ cup plain yogurt
â—¦ ¼ cup pineapple juice


Recipe

Purée all ingredients in a blender until smooth.

Serves 2