This smoothie is the reason we don’t have a rug in the living room anymore. The fact that I am still making it, despite the Blueberry Smoothie Incident of 2010, should tell you something.

The recipe comes from the New York Times. It actually is a bit like a lassi (the yogurt drink you can get at Indian restaurants), but it utilizes a bunch of blueberries — which is a good thing if you keep getting them in your CSA box.

Be careful not to squeeze too much lime juice in, or the smoothie will be too tart and you’ll have to add more honey, which will make it taste more like a honey-lime smoothie than a blueberry-mango one. But other than that, it’s easy! Just don’t spill it on your rug.

Blueberry mango smoothie (From the New York Times) Makes about 16 ounces
1 generous cup mango (fresh or frozen)
1 cup buttermilk or plain low-fat yogurt (I used nonfat Greek yogurt this time)
2 teaspoons mild honey
1 cup fresh or frozen blueberries
1 1/2 to 2 teaspoons freshly squeezed lime juice (be careful not to add too much!)
6 raw almonds (untoasted)
2 or 3 ice cubes, if necessary

Place everything in a blender and blend until smooth. Enjoy immediately.