Pardeep
๑۩۩๑┼●ℛŐŶ
From the 30 Minute Vegan's Taste of the East
makes six 8-ounce servings
(I used unflavored soy yogurt + the optional cardamom, and it was
fantastic!)
2 medium mangoes, cubed, cold (about 3 cups)
1-1/2 cups vegan coconut-milk yogurt
2 teaspoons freshly squeezed lemon juice
1 cup ice cubes
2 tablespoons agave nectar, optional
Place everything but the agave nectar in blender, on high speed, until
smooth & even (20-30 seconds). Taste & add agave if desired.
Variations---
-Add 1/2 teaspoon of ground cardamom
-Turn it into a milkshake by replacing the yogurt with vegan vanilla ice
cream
-Substitute the yogurt with 1-1/4 cups coconut milk and 1/4-cup of
silken tofu, cashews, or coconut butter, being sure to blend well.
makes six 8-ounce servings
(I used unflavored soy yogurt + the optional cardamom, and it was
fantastic!)
2 medium mangoes, cubed, cold (about 3 cups)
1-1/2 cups vegan coconut-milk yogurt
2 teaspoons freshly squeezed lemon juice
1 cup ice cubes
2 tablespoons agave nectar, optional
Place everything but the agave nectar in blender, on high speed, until
smooth & even (20-30 seconds). Taste & add agave if desired.
Variations---
-Add 1/2 teaspoon of ground cardamom
-Turn it into a milkshake by replacing the yogurt with vegan vanilla ice
cream
-Substitute the yogurt with 1-1/4 cups coconut milk and 1/4-cup of
silken tofu, cashews, or coconut butter, being sure to blend well.
