Mango Lassi Smoothie
Photo: Mango Lassi Smoothies. Photo by Lauren Volo.
A Note About This Recipe from Barkha:
“Growing up in India, summers were always about mangoes—either you ate the fruit cut up or you had a lassi or milkshake. My boys loved having a pitcher of this always present in the fridge for days when it was hot and they needed something delicious to cool them down.”
Mango Lassi Smoothie
Excerpted from Flavorwalla by Floyd Cardoz (Artisan Books). Copyright © 2016.
Serves: 6 drinks
Cooking Time: 15 - 20 minutes
A Note From Floyd in Flavorwalla:
In India, any yogurt drink is a lassi, so I don’t know when we began calling this a smoothie in my house. Maybe it was to get the boys to taste it the first few times. To me, this has always been and always will be a lassi, plain and simple, just like the ones I grew up with. Our boys have grown up with it too, since during mango season, Barkha makes sure there is always a big jug of this lassi smoothie in the fridge.
A small amount of rose water adds a lovely floral aroma to the lassi. You can find rose water in Indian and Middle Eastern grocery stores, or online.
Changing It Up:
This lassi is delicious with other seasonal fruit used in place of the mango. Replace the mango with an equal amount of fresh or frozen strawberries or sliced peeled peaches.
INGREDIENTS:
2 1⁄2 - 3 cups sliced fresh or frozen mango
2 quarts plain yogurt 1⁄4 cup agave syrup
1 cup ice
1 teaspoon rose water
Chopped pistachios for garnish
DIRECTIONS:
Place the fruit in a blender and blend until smooth; you should have 2 cups. Add one-quarter of the yogurt, the agave syrup, and ice and blend until smooth.
Transfer the mixture to a large bowl and add the remaining yogurt and the rose water. Whisk gently until well blended.
Pour into tall glasses and garnish with chopped pistachios. Store any leftovers in the refrigerator for up to 1 day.
