1 cup mango pulp (about 1 large mango or 2 Champagne)
1 cup whole-milk yogurt
1/2 cup whole milk or coconut milk
2 tablespoons honey
pinch of ground cardamom, plus more for garnish
mint sprigs, for garnish
Combine
mango, yogurt, milk, honey, and cardamom in a blender. Purée until
smooth. Pour into glasses. Garnish each glass with a dusting of
cardamom and a sprig of mint. Serve immediately.
Yield: 2 servings.
- Recipe courtesy of Gastronomer's Guide.