| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | md | (8-ounce) ripe mango |
| 1 | Container; (8.45-oz) vanilla soy milk | |
| 2 | ts | Honey |
INSTRUCTIONS
1. To prepare mango, cut thick slices lengthwise down both sides of the pit, as near to it as possible; scoop out the flesh from each slice and place in blender. Cut around pit to remove any remaining flesh; discard pit and add the flesh to blender. 2. Add soy milk and honey to mango; puree until smooth. Serve immediately or refrigerate for a frostier beverage. Nutrition information per serving: protein: 7 grams; fat: 3.5 grams; carbohydrate: 57 grams; fiber: 2 grams; sodium: 95 milligrams; cholesterol: 0; calories: 278. Posted to JEWISH-FOOD digest by "Aliza Blizinsky" <[email protected]> on Apr 29, 1998
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