2 large ripe mangos, peeled and chopped
350 ml low fat yoghurt (2% fat)
500 ml semi-skimmed milk
2 tbsp runny honey
3-4 mint leaves
Method
Put all the ingredients except the mint into a blender and blitz until the mango is pureed and the ingredients smoothly combined. Add a little more milk if it is too thick for your taste.
Pour into glasses topped with fresh mint leaves (if using) and add some ice cubes if desired.
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The Stephanie Marks Appeal, Communications and Fundraising, The Studio, Ashford & St Peter’s NHS Trust, Guildford Road, Chertsey, Surrey, KT16 0PZ
