Step 1: Peel and cube your mangoes. If you store them in the fridge overnight, they'll already be nicely chilled — which means your bowl is ready to eat immediately after blending. If they've been sitting at room temperature, pop a few frozen mango cubes in alongside the fresh ones to get that instant chilled effect.
Step 2: Add all ingredients to your blender — the mango cubes, coconut yoghurt, hemp seeds, grated ginger, ground cardamom, and maple syrup. Blend everything together until completely smooth. Keep blending until the hemp seeds have fully disappeared into the mixture — you should see no visible seeds and the texture should be completely uniform and creamy.
Step 3: If you're using a high-speed blender, start at the lowest speed setting and gradually increase to the highest. This protects the motor and gives you a smoother result than going straight to full power.
Step 4: Taste and adjust. Need more sweetness? Add a touch more maple syrup. Too thick? Add a splash of plant milk and blend briefly. Too thin? Add another spoonful of yoghurt.
Step 5: Pour into bowls or glasses, add your garnishes, and serve immediately. Or refrigerate for a couple of hours if you want it extra cold.
Ten minutes, one blender, done.
