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Ingredients
- ½ rockmelon or any orange-fleshed melon
- 1 mango
- 2 tablespoons toasted muesli
- 1 tablespoon honey
- 1 tablespoon malted milk powder
- 100 g (⅓ cup) Greek-style apricot yoghurt
- 125 ml (½ cup) orange juice
- 250 ml (1 cup) skim milk
Method
1. Peel the melon and scoop out the seeds. Roughly chop the flesh and place in a blender.
2. Slice the cheeks off the mango using a sharp knife. Using a large spoon, scoop the flesh out of the skin. Cut the flesh into chunks and place in the blender.
3. Add the muesli and blend for 20 seconds, or until smooth. Add the honey, malted milk powder and yoghurt and blend for a further 10 seconds.
4. Pour in the orange juice and milk and blend for a final 30 seconds, or until foaming. Pour into four glasses to serve.
