- 1 small ripe red papaya (approx 500g)
- 1 cup Greek yoghurt
- 1 tablespoon maple syrup
- 1 teaspoon ground cardamom + extra for sprinkling
- 1/2 cup crushed ice
Cut the papaya in half (lengthways). Using a spoon, scoop out the seeds and discard. Using a sharp paring knife, carefully peel the papaya. Place the papaya cut side down on a chopping board and cut into small pieces.
Place papaya pieces, yoghurt, cardamom, maple syrup and ice in the jug of a blender. Blend until smooth.
Pour into two 500ml capacity tall glasses. Sprinkle with extra cardamom and serve.
Ensure papaya is ripe. I usually buy a firm bright yellow papaya with smooth skin and then allow it to fully ripen in my fruit bowl for 1-3 days. A nicely ripened papaya will be very fragrant, a deep coral orange colour and starting to form a couple of soft spots on the surface. You will be able to press your thumb into the flesh.
Make It Vegan – Use coconut yoghurt instead of regular yoghurt.