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!
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!