Directions:
- To cut mango into pieces, stand it on end and slice the flesh off both sides of the central pit. Lay each half on a cutting board and with the tip of your knife, score the flesh in a cross-hatch pattern. Pushing from the skin side, turn inside out so that the mango flesh pops up; slice it off the skin. Also cut off the remaining flesh from around the pit and remove the skin.
- In a blender, puree the fruit and ginger, scraping down the sides as necessary. Add the buttermilk, yogurt and ice and puree until smooth and frothy. Pour into glasses.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 194.44 Kcal (814 kJ) | ||
| Calories from fat | 14.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.57g | 2% | |
|---|---|---|---|
| Cholesterol | 7.05mg | 2% | |
| Sodium | 136.78mg | 6% | |
| Potassium | 479.35mg | 10% | |
| Total Carbs | 39.14g | 13% | |
| Sugars | 23.74g | 95% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 7.36g | 15% | |
| Vitamin C | 42.4mg | 71% | |
| Calcium | 236.5mg | 24% | |
| Amount Per 100 g | |||
| Calories | 69.42 Kcal (291 kJ) | ||
| Calories from fat | 5.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.56g | 2% | |
|---|---|---|---|
| Cholesterol | 2.52mg | 2% | |
| Sodium | 48.83mg | 6% | |
| Potassium | 171.14mg | 10% | |
| Total Carbs | 13.97g | 13% | |
| Sugars | 8.47g | 95% | |
| Dietary Fiber | 0.81g | 9% | |
| Protein | 2.63g | 15% | |
| Vitamin C | 15.1mg | 71% | |
| Calcium | 84.4mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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