Yield: 4 servings
|600 grams||Greek yoghurt; (1lb 5oz)|
|1 tablespoon||Fresh ginger and juices; grated|
|1 teaspoon||Ground cardamom|
|150 millilitres||Double cream; (1/4 pint)|
|2 tablespoons||Caster sugar|
|½ teaspoon||Vanilla extract|
Combine the yoghurt with the ginger, its juices (always grate ginger over a bowl to catch the juices) and ground cardamom. Finely dice 1 mango and set aside. Cut the flesh off the other and puree it in a food processor. For an extra smooth puree, pass through a fine plastic sieve. Mix the diced mango and puree into the yoghurt.
Whip the cream with the sugar and vanilla essense to soft peaks. Fold the cream into the mango yoghurt. Spoon the mix into the glasses and refrigerate until required.
Converted by MC_Buster.
Per serving: 3 Calories (kcal); trace Total Fat; (11% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.