- 10 to 12 servings ServingsServings
- 40 ounces Florida orange juice
- 40 ounces plain yogurt
- 40 ounces mango pulp*
- 2 to 4 tablespoons sugar
- Dash of ground cardamom, optional for garnish
- *Canned mango pulp can be substituted.
1 Purée orange juice, yogurt, mango pulp and 2 tablespoons sugar in blender until smooth.
2 Taste and add remaining sugar to adjust sweetness, if desired. Serve immediately. Garnish with cardamom, if desired.
Source: The Florida Department of Citrus