|Serves||3 to 4|
For this recipe, chose a sweet mango with low fiber content. I used Valencia Pride, a sweet, virtually fiber-free mango. The Ataulfo (often marketed as the Champagne mango) is another great choice.
|1||large ripe mango, cubed|
|32||oz. Greek-style yogurt|
|3||Tbsp. mango honey (or other fruity, floral honey)|
Get more tips for mangoes in Rachel Rappaport’s how-to article.
This content is from the Rachel Rappaport collection.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything