Mango lassis, Indian yogurt smoothies, are typically made with mangoes, milk, yogurt, sugar, and cardamom pods. As with saffron, another traditional ingredient in lassies, cardamom pods are expensive ($15 dollars). Thanks to Home Cooking’s customized lesson on Indian cuisine, I have the skills to create my own version of this refreshing drink, with a whole bunch of different spices.
Creamy Mango Lassi Recipe
Serves 3
Adapted from Home Cooking New York’s Recipe Packet
INGREDIENTS:
1 very ripe mango (or 1 cup sweetened mango puree). Use a knife or a vegetable peeler to slice off thin pieces or cut into small cubes.
1 cup plain low-fat yogurt
2 tablespoons honey (depending on how sweet your fruit is)
1 cup skim milk
1 cinnamon stick
1/2 teaspoon cinnamon
3 cloves
1/2 vanilla bean, split lengthwise and scraped
DIRECTIONS:
1. Heat milk in a saucepan over medium heat. Add the cinnamon, cinnamon stick, cloves, vanilla bean and scrapings. Heat for about 3 minutes. Do not let the milk come to a boil because it will separate.
2. Strain out the spices. Let the milk cool.
3. In a blender, puree the mango, adding the yogurt, honey, and milk.
4. Puree on medium-high until the mixture is very smooth. Add crushed ice and blend for a few more seconds until frothy. Serve immediately in tall glasses.
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