Mango lassi recipe

My 2-year old daughter loves mango lassis. When we go out for Indian food, she gobbles one up along with some papadum. So I decided to make one at home. Indian food is so alluring, because although I can usually deconstruct a recipe and know exactly what’s in a dish, I can’t seem to do so with Indian recipes. And that was the case with the mango lassi (what exactly is in this drink that makes it so sweet and rich and tangy?) — that is until an acquaintance of mine gave me a recipe, which I adapted to my liking.

As for the mango itself, as much as I love fresh fruit, and lean toward that 99% of the time, there are occasions when having some frozen fruit in the freezer to pop into a shake. Oftentimes I buy fresh fruit, and then it’s not quite ripe when I’m about to use it in a recipe. So I was glad to happen upon Nature’s Peak, which sells frozen mango cubes — perfect for a mango lassi, as it’s like adding ice. Of course I used my Immersion Blender — every time I take it out of the drawer, my daughter says, “shake, shake” with excitement. And I’m happy, too, because I know she’s getting another dose of fruit — and Nature’s Peak picks the fruit when it’s at its ripest. I buy the cardamom and rosewater at my favorite spice shop, Kalustyan’s. Whether you’re eating spicy food and need a drink to cool off or just craving a sweet, tangy shake on some hot night, try a mango lassi.

Here is my version, which makes one serving, so adjust accordingly.

Mango Lassi
Serves 1

1/4 cup frozen mango
1/2 cup plain yogurt
6 oz. of milk
A pinch of cardamom (or 1/4 teaspoon for those who need precision)
1/4 teaspoon of rosewater

Make the mango lassi
Add all ingredients into a bowl (I use the cup that came with the immersion blender). Mix with Immersion Blender
until smooth. Serve immediately.

Purchase Nature’s Peak frozen fruit at your local supermarket or visit their site for more information.

Kalustyan’s/123 Lexington Ave/212-685-3451

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