Who doesn't love a lassi (pronounced luh-see by the way). Mangoes are in season and plentiful right now, so I usually have some ripening on my countertop. This beverage/meal is quick and easy, and using spices lets you cut down on sweetener so the natural fruit flavor shines through. I like to add a bit of Aleppo pepper also, it reminds me of eating mango in California as a kid.

Mango Lassi

Christian Leue

Servings/Yield

2

Category

Drink

Who doesn't love a lassi (pronounced luh-see by the way). Mangoes are in season and plentiful right now, so I usually have some ripening on my countertop. This beverage/meal is quick and easy, and using spices lets you cut down on sweetener so the natural fruit flavor shines through. I like to add a bit of Aleppo pepper also, it reminds me of eating mango in California as a kid.

Mango Lassi

Ingredients

  • 2-3 very ripe and soft mangoes (enough to make about 1 cup of puree)

  • Green cardamom

  • Saffron

  • Fleur de sel

  • Aleppo pepper

  • 1 cup of whole milk yogurt (try to find one that is not too tart)

  • Sweetener (sugar syrup, honey, etc.)

Directions

  1. In a small cup add 4-5 crushed cardamom pods, a small pinch of saffron, and a small pinch of fleur de sel. Add a small amount of hot water and set aside to steep.

  2. Puree the mango in a blender, and optionally pass through a sieve (this will result in a much smoother drink). Strain the spices from the liquid and reserve the liquid (you can also keep the spices to use again).

  3. Add the yogurt and mango to the blender along with the spice water and blend to combine. Sweeten to taste and serve plain or over ice. Optionally garnish with a bit of Aleppo pepper.

  4. Any leftovers can be stored in the fridge for up to a week.

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