Mango Lassi
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.
- Author
- Christian Leue
- Servings
- 2
- Category
- Drink
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
- 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.
- 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).
- 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.
- Any leftovers can be stored in the fridge for up to a week.