| INGREDIENTS |
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600 g Greek yoghurt; (1lb 5oz)
1 tb Fresh ginger and juices;
-grated
1 ts Ground cardamom
2 Mangoes; peeled
150 ml Double cream; (1/4 pint)
2 tb Caster sugar
1/2 ts Vanilla extract
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| INSTRUCTIONS |
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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.
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