Ingredients
| 10 cardamom pods |
| 3 cups mango nectar (about two 11.5- to 12.5-ounce cans), chilled |
| 2 8-ounce cartons plain yogurt |
| 1 tablespoon honey |
| 2 teaspoons ground pistachio nuts |
| Fresh mango and melon pieces (optional |
Preparation
| . Open cardamom pods by crushing with a blunt instrument, such as a knife handle. Remove seeds; discard pods. Use a mortar and pestle to crush seeds to make 1/8 to 1/4 teaspoon. |
| 2. In a blender container combine chilled nectar, yogurt, honey, and cardamom. Cover and blend until smooth. Pour mixture into glasses. Sprinkle with ground pistachio nuts. Garnish glass with fresh mango and melon pieces threaded on skewers, if desired. Makes 5 servings |
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