Robin Quivers' Peach Almond-Butter Smoothie

To get the most flesh out of a mango, stand the fruit vertically and picture a large oval seed inside that runs from top to bottom. Insert the tip of your knife to find it, then run your knife down its sides to remove the “cheeks.” Place the cheeks skin-side down on your cutting board, and again using the tip of your knife, gently score the flesh in a grid pattern, trying not to cut through the skin. Pick up a cheek, flip it inside out, and run your knife along the skin to remove the little squares.

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1 1/2 cups Almond milk
1 Cardamom pod
1 1/2 cups Peeled and sliced peaches (fresh or frozen)
1 cup Diced mango (fresh or frozen)
1/2 Banana
1/4 cup Almond butter
2/3 cup Ice

In a small pot, heat roughly 2 tablespoons of the almond milk and the cardamom pod until just warm. Let steep for 20 minutes. Discard the cardamom pod.

Place all of the almond milk and the remaining ingredients in a blender and process until smooth.