Eat Smart

College Cuisine: Mango-Peach Smoothie

by Alyssa Miron, food blogger

Spring Break has come and gone. We all knew how fast it would fly, yet it always seems to be a disappointment returning to school anyway. There is no better feeling than pulling three all-nighters during midterms week, knowing you’ll be stress free in a matter of days, but there’s no worse feeling to return to a half written paper and a midterm.  Many of my friends went to warm and beautiful places, like Punta Cana, where they became sun-kissed from lying on the beach, holding a tropical drink of their choice. Personally, I spent half of my week exploring Montreal with a large group of friends and the other half around New York City. I was not able to escape the bitter cold, but the change of scenery was refreshing touch that is needed to return back to ‘Cuse.

My recipe choice this week is to keep the little bit of spring break in our hearts alive. Lets bring the tropics back to Syracuse! And what screams “Spring Break” more than a Mango-Peach Smoothie? With a simple array of fruits and some dairy, smoothies are praised for their lovely nutritional health benefits. The best thing about smoothies is once you’ve learned the basic recipes, there is no limit to what you can make!

Mango-Peach Smoothie

serves 2 smoothies, 105 calories each


  • 1 peach, sliced
  • 1 mango, peeled and diced
  • 1/2 cup vanilla soy milk (or 2% milk if you prefer)
  • 1/2 cup orange juice, or as needed


  • Place all the ingredients into the blender and puree until smooth. You can add ice cubes to make a colder drink.
  • Serve with a umbrella straw to transport yourself to a warmer place!