My garden is growing beautifully, and I just love to eat out of it! The weather is perfect for cultivation, and since we live in a tropical state, most of the plants we grow are "heat resistant" (like my Solar Flare tomatoes!). The cactus has some pithaya fruits, but the birds usually beat me to them. My mint is thriving too, in fact I have seen baby sprouts shooting out (makes me sooo happy!).
Hubby said that I used too much mint, but I thought it was perfect (of course I love mint). So exercise your own judgment when using ingredients.
What you need:
flesh of 1 medium-sized mango
12 pieces mint leaves, chopped + a bit more for garnish
3/4 cup crushed ice
1/2 cup plain fat-free yogurt
2 tablespoons wildflower honey
What to do:
Easy peasy. Just combine everything in a blender and pulse intermittently (about 5 seconds each) until you get your desired consistency. Pour in a glass and garnish with a sprig of mint. Enjoy!
Tips, Tricks and Tweaks:
1. Start with about 7 mint leaves, and add more if you wish.
2. Yogurt is a bit tangy, so add more honey until you get the balance you like.