Wednesday, April 13, 2011
2 cups low-fat vanilla yogurt
1 cup mango nectar (We used Knutson Mango Peach)
2 mangos cut into chunks (you can buy canned mango but fresh is better)
1/8 to 1/4 teaspoon ground cardamom
1 cup ice cubes
chopped pistachios to garnish, or maybe a few mint leaves
In a blender, combine yogurt, nectar, mango chunks and cardamom and blend until smooth. (I used pain yogurt and added vanilla. You can use soy yogurt to make it dairy free.) Add ice and blend until totally integrated. Pour into tall glasses and add a pinch of pistachios.
The final result is pure heaven. A refreshing drink on a hot day, or on a cool day when mangos are on sale, like they have been lately. Serves 4.
Thanks to my brother Tim for introducing me to this delicious drink.