Ingredients
- 250 ml milk kefir
- 150 g ripe mango flesh
- A small pinch of ground cardamom
- 1–2 tbsp cold water if needed
Method
- Blend until smooth.
- Add water only if too thick.
- Serve chilled.
- Use a ripe mango before considering a sweetener.
Allergens: Milk.
Use finished, strained milk kefir, with the grains removed. Keep cold dishes refrigerated at 5°C or below and serve promptly. Times and yields vary with your kefir.