Notes: Laxmi Hiremath uses Alphonso mango pulp to give this cooling drink intense color and flavor without much fiber, but other types of canned or fresh mango may be substituted.
Sunset OCTOBER 2003
1. Crush cardamom pods with the flat bottom of a glass or a mortar and pestle; discard hulls. In a blender, whirl seeds until finely ground.
2. Add half the mango pulp, yogurt, and ice cubes to blender, along with 2 tablespoons sugar and 1/3 cup water; whirl until smooth. Add more sugar to taste and water to thin, if desired; whirl briefly to blend. Pour into a pitcher. Repeat with remaining mango, yogurt, and ice, 2 tablespoons sugar, and 1/3 cup water (plus more sugar to taste and water to thin, if desired); pour into the pitcher and stir to blend. Serve at once.
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