YIELD: 6 portions
2 cups low-fat vanilla yogurt
½ tsp. cardamom
4 Tbsps. pistachios, toasted and chopped fine
1 lb. 14 oz. fresh mango, diced ½”
1 Tbsp. pistachios, toasted, chopped fine
1. Combine yogurt with cardamom and 4 Tbsps. pistachios. Hold refrigerated at 40°F or below for use within 24 hours.
2. Per serving: In a 9 oz. clear plastic cup, layer ingredients as follows: 3 oz. mango, 3 Tbsps. cardamom yogurt, 2 oz. mango, 3 Tbsps. cardamom yogurt and garnish with ½ tsp. pistachios. Place dome lid on cup. Hold refrigeratred at 40°F for same-day service.
Photo: National Mango Board
Recipe: Chef Chuck Hatfield, Sodexo Corporate Services
