When the mangoes are piled high by the tray (or a neighbour drops a bag over the fence), this is where the extras go. It's like a mango lassi for kids, and it's on repeat in our house all summer.
Makes: 4 pouches (150ml each) · Prep: 5 minutes
Ingredients
- 2 ripe mangoes (about 300g flesh)
- 300g plain Greek or natural yoghurt
- A squeeze of lime juice
- A splash of milk, if needed
Method
- Scoop the mango flesh into the blender.
- Add the yoghurt and lime and blend until completely smooth.
- If it's too thick to squeeze, add a splash of milk and blend again.
- Pour into the pouches, squeeze out the air and seal. Straight into the fridge.
Tips
- Storage: this is a yoghurt pouch, so it stays in the fridge. Use within 2 days.
- Too many mangoes? Freeze the extra flesh in chunks in a Sinchies ziplock bag for smoothies. Make the pouches fresh.
- Hot days: pack it with an ice brick in an insulated lunchbox.
- Cleaning: rinse straight after use, then hand wash in warm soapy water with a bottle brush. Leave it open to dry.
We love it in our new Fairy Magic pouch.
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