Tuesday, July 19, 2011
Mango Lassi: The Original Fruit Smoothie?
I've tried my hand at making mango lassi at home, and it's very easy. If you can make a smoothie, you can make lassi. Although I can't replicate exactly the indulgent treat I enjoyed in India, my version will satisfy my craving and I can also make a healthier version by using low-fat or fat-free yogurt. Greek style yogurt works best, but you can also strain regular yogurt to make it thicker. And for a thinner consistency, use milk instead. The most time-consuming part of this recipe is peeling the mango, removing the pit and chopping it for the blender. To save time--or if fresh, ripe mango isn't available--you can use the mango slices you find in jars in the produce aisle of many grocery stores these days. This recipe makes about 4 glasses, and you can multiply it to make more or adjust the ingredient amounts to your taste/thickness preference. If desired, you can garnish each glass with a light dusting of ground ginger, ground cinnamon, or even fresh organic rose petals.
1 cup of fresh mango, diced
2 cups plain Greek yogurt
1/4 cup orange juice
2 Tbs honey
1 Tbs (or to taste) fresh lime or lemon juice
Opt: a few drops of rose-petal water (found in Indian groceries and specialty-foods shops)
Combine the mango and yogurt in a blender and process until smooth. Add the orange juice, lime or lemon juice, honey and rose-petal water if using, and blend to combine. If it's too thick, add a little ice-cold water and blend. Taste for balance, and add more honey or lime/lemon juice if desired. Blend until thick and frothy, and serve in glasses over ice cubes.