The colder, the better! At least, that’s how I like my mango lassi drink. Originally from India and parts of Pakistan, the lassi is a common dessert drink where I grew up in Southeast Asia. After a hot and spicy meal, it’s not only refreshing, but it also has many nutritional benefits.
Good mangos are harder to come by now that I live in East Tennessee. But thankfully, this recipe can be made with mango pulp out of a can from your local Asian market. Some say it’s even better than the mango chunks because your lassi will have a better texture.
Whatever you do, don’t forget the special ingredient: cardamom. Cardamom is one of the four “brother spices” used widely in Asia. And it’s what takes this drink from a simple milkshake and makes it into a true mango lassi.
Here’s my recipe for the always refreshing mango lassi:
1. If using fresh mango, dice 1-2 mangoes and place in blender.
If you are using the pulp, measure out about 1 1/2 cup and pour into blender.
2. Add ½ cup yogurt, ½ cup soy or regular milk and a good pinch of cardamom.
3. Blend until smooth.
4. Add sugar if necessary, depending on sweetness of the mango. You can also throw in some ice cubes if you want it super cold.
5. Pour into a glass and sprinkle with a little cardamom or a sprig of mint, if desired. Serve and enjoy!
Mango Lassi Ingredients
This recipe will make about 2 servings, depending on the size of the cup. It can be done with a hand mixer or blender. And it’s always best served in a clear glass with a straw.
1 1/2 cups mango pulp (I get mine at an Asian market because the mangos in stores are so temperamental here in America.)
1/2 to 3/4 cup nonfat plain Greek yogurt
1/2 cup regular milk or soy milk
Pinch of ground cardamom
Sugar if necessary, depending on mango ripeness
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