2 cups chopped mangoes (or other fruits)
1 cup yogurt (Greek Yoghurt works the best, however, low fat and/or nonfat yogurt can be used too. People who are lactose-intolerant can definitely add alternatives, as well as silken tofu, which is a brilliant addition)
3 tablespoon honey (stevia can be used as well)
1 pinch cayenne pepper
10 blanched and peeled almonds
1 pinch salt
1 tablespoon chia seeds
1 tablespoon lime juice
Maraschino cherries and crushed chia seeds to serve with
Blend together the mangoes, yogurt, almonds, chia seeds, honey, pepper, lime juice together
in a big blender. Once the concoction is fully blended, strain it once and then pour it in a whipped cream dispenser. Charge this with one or two cream charger, according to your need for stability of the foam, shaking vigorously after each addition. Cap tightly, and then keep in the
fridge for up to 3 hours to make sure the concoction is chilled.
To serve, in a squat glass, put a Maraschino cherry in the bottom and then using a big nozzle,add as much of the smoothie to fill the glass up to the rim. Top with some crushed chia seeds, if you like, and serve cold. This recipe can stay in the fridge for up to 3 days, and it can also be used as the base for a mango mousse, or as a part of a dessert.