Spice up your yogurt with chai seasonings, and mango adds just the right amount of flavor and sweetness. To keep my mornings simple, I like to prepare the mango the night before and freeze it overnight.
Ready In: 20 mins
Prep: 20 mins
Cook: 0 mins
Yields: 2 Servings
- 1 ripe mango (cubed)
- 2 c of Stonyfield Organic Fat Free Vanilla Yogurt
- 1 c ice
- 1 t crushed cardamom
- 1 t vanilla
- 1/2 t ground ginger
- 1/8 t ground cloves
To dice mango, stand it on its end.
Slice on each side of the pit so you have a total of three pieces.
Cut the two ends lengthwise about 1/2 inch apart and then crosswise about 1/2 inch apart to create cubes being careful not to cut through the skin.
Use a small pairing knife to cut the cubes pieces away from the peel.
For the middle section use a pairing knife to cut out the pit and remove the peel.
Cut the flesh into cubes.
Combine all ingredients in a blender.
Blend until smooth.