#mango lassi

first time having Indian takeout! so good ~

Amango lassi, the popular Indian yogurt beverage, couldn’t be easier to prepare. However, if you’ve tried making one before and it didn’t taste quite as good as the one you get from your favorite restaurant, you probably were using a low-fat or non-fat yogurt and under-ripe mangoes. Ingredients make all the difference.

Let’s start with the mango. In the US, the large blushing red-orange Tommy Atkins and the smaller Francis mango from Haiti are the most widely available varieties. Both will work well in lassis. However, in India where the mango is known as the king of fruits, the fabled Alphonso mango (pictured below) is the king of kings. It has a short season (April-June) but they are worth searching for. Canned Alphonso mangoes – but no other varieties – are a suitable substitute for fresh fruit as their flavor is truly spectacular.

Sweetener. We hate to be the ones to break it to you but mango lassis contain more than just yogurt and mango. If you’re using mango varieties other than Alphonso your lassi will benefit from a touch of sugar, either jaggery, brown sugar or plain white sugar. A pinch of salt will also enhance the natural sweetness of mango.

Many folks also include additional flavorings such as ground cardamom, saffron, or rose syrup. We happen to prefer cardamom.

Finally, the dairy. One mango lassi made with full-fat yogurt is infinitely better than a dozen mango lassis made with non-fat yogurt. It is better to relish the good stuff rarely rather than to partake in the mediocre regularly. We thin out our lassi with a splash of whole milk or, even better, buttermilk.

• 1 very ripe mango or 200 g (7 oz) Alphonso mango pulp
• ½ cup (125 mL) full-fat yogurt (do not use Greek-style yogurt), chilled
• 1 pinch of kosher salt
• ½ teaspoon ground jaggery or soft light brown sugar
• Ground cardamom from 1-2 green cardamom pods
• 4-5 ice cubes (approximately ½ cup)
• Splash of whole milk or buttermilk, chilled

Peel the mango and slice the fruit from the pit. Blend the fruit and remaining ingredients until perfectly smooth.