Mango Lassi

21 Feb

As many of you know, although I’m truly not a picky eater, I’m never been a huge fan of Indian food, with the exception of a few select dishes and flavors, such as those cumin seed flatbreads they give you at Gaylord. You may, however, have noticed that in the past year I’ve become obsessed with all things frozen (or at least half-frozen) and/or yogurt-y. This includes but is not limited to: smoothies, frozen acai bowls, popsicles, and soups.

Lassis can be made in a variety of ways. Traditionally, they are made only with yogurt, water, salt, and spices. They were often drank to cure gastroenteritis or cure sleep disorders, because the yogurt in it can make you calm and drowsy. Sweet lassis lose the salt and replace it with sugar and sometimes butter. Now lassis are made in any way you can imagine-minted, nut+spice, different fruits, but mango lassi is one of the most common, not the mention the most delicious. Mango is one of my favorite fruits of all time. I just think the texture of them is incredible, they are so smooth and creamy and rich but still tangy. Whenever I saw them eating them on LOST I was so jealous.I  imagine THE ISLAND’s mangoes to be the best kind of mangoes. But alas, I used these Kent mangoes from Peru.

Mango Lassi

makes 1 large serving


3/4 cup fresh mango, sliced

3/4 cup yogurt (preferably Greek)

1/4 teaspoon ground cardomom

1/8 teaspoon salt

1/2 teaspoon honey

juice from 1/2 of a lemon

handful ice cubes

pistachios, chopped, to top

Place mango, yogurt, cardamom, salt, honey, lemon juice, and ice cubes in a blender and blend until smooth. Pour into a glass and top with chopped pistachios, then drink up!!!


By the way those glasses…got 4 of them at a thrift store on Driggs. $2.99 each. Exhibit A of why I am no longer buying home goods at Anthropologie. (clearly an empty promise)



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