Vegetarian, Raw, Gluten-free
YIELDS: 2 servings
- ½ gallon low fat milk
- 4 oz plain yogurt
- 2 very ripe mangos, peeled, seeded and roughly chopped
- 1 cup ice
- 1 Tbsp sugar or honey, to taste
To make thinned yogurt, heat the milk until it just begins to feel warm.
Stir in the yogurt and cover it with film wrap.
Keep the yogurt in a warm place overnight. It will begin to thicken and develop a slightly sour taste.
Store the yogurt in the refrigerator until you want to use it. It will keep for approximately one week.
To make the drink, combine 2 cups of thinned yogurt with all other ingredients in a blender and puree until smooth, about four minutes.
Serve immediately in a tall glass.
Recipe submitted by Lou Farrell of Fresh Fun Foods. Connect at 215-353-8947. September 2014.