64 ounces plain lowfat yogurt
2 cans (28 ounces each) mango pulp
12 cups crushed ice
Whip half of ingredients at a time in blender until frothy. Pour into glasses. Serves 10 To 12.
From Savoring Summer, featured in Domain, May 1990
Recipe from cooking instructor Suneeta Vaswani, Houston.
64 ounces plain lowfat yogurt
2 cans (28 ounces each) mango pulp
12 cups crushed ice
Whip half of ingredients at a time in blender until frothy. Pour into glasses. Serves 10 To 12.
From Savoring Summer, featured in Domain, May 1990
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