This sweet drink is enjoyed in India with a meal. To make it vegan I have used almond milk inside of dairy milk and my Banana & Cashew Ice Cream recipe as the vegan yoghurt. It is quick to make and so delicious!

Serves 4

2                      Ripe Bananas

50g                  Cashew Nuts

2                      Ripe Mangoes

200ml              Almond Milk

300ml              Filtered Water

2 tbsp              Agave Nectar

¼ tsp               Ground Cardamom

Make the vegan yoghurt by blending the ripe bananas and cashew nuts for 30 seconds.

Slice the mangoes into quarters and then peel off the skin. Chop up the flesh and add to the blender along with the rest of the ingredients. Blend for 1 minute until smooth.

Pour into a tall glass and serve immediately!