Mango blends smoothly with the yogurt and cardamom lends just a hint of fragrant spice to this heathy breakfast smoothie.
from Diabetes Cookbook
Mango blends smoothly with the yogurt and cardamom lends just a hint of exotic spice to this heathy breakfast smoothie.
- 1 ripe mango
- 1?3 cup (85 g) plain low-fat yogurt, chilled
- 200 ml skim milk, chilled
- 1 tsp honey
- Seeds from 6 green cardamom pods
How to make it 5 minutes
Peel the skin off the mango and cut the flesh away from the stone. Chop the flesh roughly and place it in a blender or food processor. Process until smooth.
Pour in the yogurt and milk, and continue to process until well mixed and frothy. Sweeten with honey.
Pour into two tall glasses and sprinkle the cardamom seeds over the top. Serve immediately.