Ingredients
Scale
Mango Pulp:
- 2 large ripe mangoes (22 oz/600g pulp) OR 22 oz canned mango pulp
Base:
- 1/2 cup (120g) plain yogurt (full-fat or Greek)
- 1.5 cups (360ml) chilled milk (whole, almond, or oat)
- 1/4 cup (50g) cane sugar (adjust to taste)
- Big pinch ground cardamom (1/8 tsp)
Optional Garnishes:
- Chopped pistachios
- Extra cardamom
- Saffron threads
- Rose water (1/2 tsp)
Instructions
- Peel & cube mangoes (discard pit/skin) OR drain canned pulp.
- Add mango, yogurt, milk, sugar, cardamom to blender.
- Blend low then high 30-60 sec until smooth & frothy.
- Taste: Adjust sugar/milk/cardamom. Blend briefly.
- Pour over ice in chilled glasses.
- Garnish with pistachios/cardamom/saffron. Serve cold!
PRO TIPS:
- Use Ataulfo/Alphonso mangoes for best flavor
- Chill milk/yogurt pre-blend for froth
- Sweeten based on mango ripeness (3-4 Tbsp max)
- Vegan: Plant yogurt + milk
- Prep Time: 10 min
- Cook Time: 1 min
Nutrition
- Calories: 200
- Fat: 6g
- Carbohydrates: 35g
- Protein: 6g