This recipe is dedicated to my friend Jen, who insanely loves Indian food. It always used to make me happy to cook a meal for her, because she savors every bite and takes her time to enjoy the ingredients.
When I explained the process making a mango lassi to Jen, she could not believe it was this simple. You can make it as thick as you want or leave it slightly creamy or make it thin. A well made mango lassi is great drink for a hot summer day or to serve with spicy appetizers. It is also a great breakfast smoothie. And a well made Mango Lassi is completely flexible. You can use Greek yogurt, a kefir drink, buttermilk and milk combo or a milk and yogurt combo. You can also add some water if a thick lassi is not your thing. The only important thing in a mango lassi is the mango. Alfonso, is the best choice if you can find it. The next best thing I like is the tinned mango pulp available in the Indian Groceries. And then the mangoes you find in local markets in the US. I have nothing against the mangoes from other countries and in fact they have their uses in salads and as a fruit. But for the mango lassi, there is just that element of making it perfect and that comes only with the Alfonso mango.
2 cups plain yogurt [ use low fat , vanilla or regular ]
1 cup Alfonso mango pulp / 2 C chopped Alfonso mangoes
A pinch of green cardamom powder
1 cup water/ milk
Sugar if needed.
A few cubes of ice
Whisk/blend the liquids ( water/ milk and yogurt), ice and the mango together until smooth.
Add in the cardamom and sugar (if using)
Mix and serve.