If Only I Had Daiquiri Glasses: Mango Lassi

Seriously. This beverage - a yogurt-based smoothie of Indian origin - is beautiful in real life. I've made it three times in the last few weeks and it has consistently been a treat to both taste buds and eyes. But these pictures are terrible. I think what's missing is a daiquiri glass. And some natural light. Preferably north-facing. The opposite of what I have.



Oh well.

Shifting away from my Debbie Downer tone, let's get enthusiastic, folks! Woo-hoo! Mango Lassis! I love them!

But.

(Debbie Downer returns?)

(No.)

It's just that I also love plain yogurt and I absolutely cannot get enough mango ever. The pleasure I derive from mangoes supersedes all my local, seasonal-eating aspirations. But I justify it. Like, surely I deserve a mango for the amount of local, seasonal kale I eat, right? (Speaking of which: why is kale always in season? We got our first baby bunch of it today and I died a little inside.)

I mention my love of mango lassis and plain yogurt and mangoes here as a sort of disclaimer: if you don't like mango lassis or if you have never had one but don't really care for the intense flavor of either plain yogurt or mangoes, you probably won't like this recipe. (My husband, for instance, did not.) But if you seek out Indian restaurants not only for the lunch buffet but also for the accompanying, refreshing, appropriately sweet yet slightly salty-tart lassi, and if you've always wanted to make your own version at home, this is for you. You! (And maybe your toddler too. Who is super over kale.)

Mango Lassi
Adapted from the VitaMix cookbook
Yield: 2 servings

1 cup water
1 cup plain Greek yogurt*
1 heaping cup of peeled, pitted, sliced mango (from 1-2 mangoes)**
1/2 cup ice
2 teaspoons sugar or honey (optional)***
1/2 teaspoon salt
1/4 teaspoon cinnamon

1/8 teaspoon cardamom (or just a dash or omit)

Put everything in a blender and mix until smooth. Add a little more water or juice to thin it out if you'd like. Serve in daiquiri glasses if you happen to have them. Send me a picture so that I can put it on this blog post.

* The Greek yogurt makes it a lot creamier and richer, but regular yogurt would be fine too. If you'd like a sweeter lassi, use vanilla or honey yogurt.

** You could really use any fruit in place of mangoes. I decided one second ago that I'm going to make a peach one tomorrow.

*** I don't sweeten mine, but I like my lassis on the tart side. If I used sugar and/or vanilla or honey yogurt, I bet my husband would like them.