Ok, Ok, I know it’s not actually cooking, but it was pretty easy (and Lazy) so I decided to post it anyway. I made some hamsteak and pineapple (shock horror, using tinned pineapple) and ended up with all the juice from the tin left over. Since Melbourne is enjoying a hot spell, I decided to put the pineapple juice to good use. I drained an 825g tin and got approximately 1 cup of juice. If you have a little more or a little less, it doesn’t matter, this isn’t baking and measurements don’t have to be exact! You will get two glasses from this recipe.
Approximately 1 cup pineapple juice (unsweetened preferably);
1 ripe mango;
1 cup of Greek Yoghurt (the creamy kind, not the kind that is almost separating).
Put the juice into a large jug and slice up the mango directly into the jug. Using a stick blender, blend to a smooth puree. Spoon in the yoghurt and mix.
Pour into two glasses (chill the glasses if it is a really hot day) and enjoy.
This recipe does not have any added sugar, and is very refreshing. If you have sweet tastes, add a dollop of honey and swirl through.