Mango lassi

Mango lassi is, of course, as Indian as fortune cookies are Chinese.  But I love it none-the-less.  Mango lassis are also very personal.  Some people like them thin, milky, and sweet.  Others like them thick, with deep mango flavor.  Use this recipe as a launching pad for your own tastes.

Results will also differ dramatically based on the type of mango you're using.  Tommy Atkins mangoes (the red kind found in most grocery stores) will produce inferior lassi.  The rich and creamy ataulfo mango (the yellow kidney bean-shaped mango found in some American and Chinese grocery stores, also called champagne mangoes) would work better.  But often the best option is canned mango puree (preferably alphonso) found in most Indian grocery stores.





Mango lassi    (serves 2)

1 cup plain yogurt

1 1/4 cup chopped ripe mango or canned mango puree

3 tablespoons sugar or to taste (start with 1 tablespoon if canned mangoes were sweetened)

¼ teaspoon ground cardamom seeds or sweet garam masala (optional)

milk to taste

8 crushed ice cubes (optional)

1. Combine yogurt, mango, sugar, and spice in food processor or blender.  Blend. 
2. Adjust sugar and spice to taste.  Add milk (or ice, if using blender) to desired consistency.