My first taste of a mango lassi came when I was living in Boston, circa 1998. Though I grew up in the kitchen, what my family was most interested in were the classics; things like chili, enchiladas, and tuna casserole. Indian food, not so much. I had a boyfriend at the time, though, who had grown up in a much more cosmopolitan family than I, plus he had the benefit of having done so in a much more cosmopolitan city than Austin, namely beautiful Boston. We were also both vegetarian. So we ate at Indian restaurants pretty often. The Indian food there is amazing, by the way (as is the Thai, Malaysian, and Chinese food). Anyway, it was there that I first tried the famed mango lassi.
It seems unusual to my American palate to associate dairy products with the word “refreshing”, but that’s exactly what the mango lassi is meant to be. Or any lassi, I guess. Mango is the only kind I’ve ever seen on a menu. Prolly cause it’s the best! Anyway, a lassi is a drink made from yogurt and water or ice. Some variations will add sugar (sometimes shocking amounts!) or milk or spices like cardamon and herbs like mint. I’ve even heard tell of savory lassis, which I imagine to be like a drinkable raita. Seems like a thing I will try sometime soon.
This is a great drink for breakfast as it has the probiotics and protein of yogurt, with some fiber and vitamins in the mango, and not a whole ton of sugar like those smoothies at Jamba Juice. It would also be a nice, light dessert.
- ½ cup water
- 1½ cups yogurt
- 1 cup mango cubes
- 1 cup ice
- 1 tablespoon honey
- Optional: ¼ teaspoon cardamom seeds; sprig fresh mint
- Combine all in a blender, in the order given. Blend on ice crush or milkshake mode if your blender has that function.
- Serve cold
(Ed. Note: I wrote this post last week. In light of the sadness and meanness that took place in Boston yesterday, I just want to add my condolences to the town and its citizens.)