3 cups fresh mango
1/2 cup plain, unsweetened vegan yogurt (we used a cashew based yogurt, but soy, almond or coconut should work just fine here)
1/2 cup coconut milk
1/2 cup ice
1/4 teaspoon ground cardamom
In a high speed blender combine manage, yogurt, coconut milk, ice and ground cardamom. Split between two tall glasses, or half the recipe for a single serving. Leftovers can be refrigerated up to three days, but it is best served fresh and cool. Enjoy!