The Indian beverage known as the mango lassi has gotten quite popular in recent years, and there are lots of variations on the theme recipe-wise. Some involve milk, some include sugar, honey or agave, others add rosewater or lime juice or ginger -- but they all have the basic ingredients of mango pulp and yogurt. As a cardamom person, I put that spice in my version, but I've also seen the cardamom skipped and ground pistachios used instead. It's up to the individual, and it's a worthwhile and luscious experiment that tastes especially nice after enjoying some fiery Indian food.
1 large or 2 small to medium mangoes
1 cup Greek-style honey or vanilla yogurt
1/2 cup almond milk or vanilla soy milk
1/2 teaspoon powdered cardamom
ice
Cut off all mango flesh and pulp. Add to yogurt and almond or soy milk in blender; sprinkle in cardamom and puree until smooth. Pour over ice; makes two servings.
We live in the world when we love it. -- Rabindranath Tagore
Pictured: Still Life with Mangoes -- Paul Gauguin
