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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Laxmi Hiremath uses Alphonso mango pulp to give this cooling drink intense color and flavor without much fiber, but other types of canned or fresh mango may be substituted. Ingredients:
5 whole green cardamom pods |
1 can (30 oz.) mango pulp (see notes) or 4 cups mashed fresh ripe mango, chilled |
1 1/2 cups plain nonfat yogurt or low-fat buttermilk |
12 ice cubes (1 1/2 in.) |
about 1/4 cup sugar |
Directions:
1. Crush cardamom pods with the flat bottom of a glass or a mortar and pestle; discard hulls. In a blender, whirl seeds until finely ground.
2. Add half the mango pulp, yogurt, and ice cubes to blender, along with 2 tablespoons sugar and 1/3 cup water; whirl until smooth. Add more sugar to taste and water to thin, if desired; whirl briefly to blend. Pour into a pitcher. Repeat with remaining mango, yogurt, and ice, 2 tablespoons sugar, and 1/3 cup water (plus more sugar to taste and water to thin, if desired); pour into the pitcher and stir to blend. Serve at once.
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