By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: 24 oz.

Ingredients:

• 1 large mango, seeded and chopped
• 4 oz. frozen apple juice concentrate
• 1/4 cup instant nonfat dry milk
• 1/4 cup sour cream
• 1/4 cup sugar
• 1 cup crushed ice
• Nutmeg to taste

Directions:

• Place the first six ingredients in a blender, and blend until smooth.
• Serve in a glass, and garnish with nutmeg.