mango lassi

On my last recipe post I went on about the diversity of India and the endless regional cuisines found there. And now I'm posting about a drink easily found in every Indian restaurant in America (or at least Southern California + Tri-state area.) The mango lassi!

But I couldn't resist. Mango season is quickly approaching, I think, either way they're becoming cheaper here. So naturally since I have some mangoes in hand, making this drink is a perfectly delicious way of getting a serving of fruit. If you haven't had it before, you're really missing out. It's the perfect drink to sip on to cool off on a hot summer day. Or in my case a hot April day, as it's been hitting above 90 degrees (32.2 °C) this week.

***Basically, you'll want to have a 1:1 ratio of mango to yogurt for the texture typically found in restaurants. If you like your lassis a little thicker, like me, you can cut down on the yogurt. Conversely, you can also add a tablespoon or two of milk to thin it out. ***

***You can also add crushed ice if you fancy***

***I pictured two different types of mango, but didn't end up using the smaller, yellow mangos as it was my first time buying them, and the taste was just too different for me***

Approx. 2 cups of lassi
1 1/2 cups chopped mango (for me, this was 1 massive mango)
1 1/2 cups plain yogurt (remember, this depends on the amount of mango you have-- 1:1)
1 tablespoon brown sugar/ to taste

1 + tablespoons milk
Pinch of ground cardamom

Peel and chop the mangos. Put all ingredients in blender and blend until smooth. So easy a caveman could do it. 

Hopefully your mangos are ripe and super sweet and 1 tablespoon of sugar is sufficient, if not you can obviously add more. But adding too much sugar will overpower the flavor of the yummy mangoes.

I like to serve mine over ice. Cheers!

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