Drinks in jars: Part II.
What is more refreshing than a mango lassi? I decided to try to answer that question this week.
The answer is, not much. The ingredients speak for themselves: Mango, yogurt, milk and pinch of cardamom. I also added in a splash of rose water, because I had some extra hanging around from when I made blueberry rose water oatmeal a few weeks ago. It adds another dimension of flavor and pairs well with the cardamom.
I know some lassi recipes only call for whole milk, but I like using yogurt to thicken it up a bit. To finish, sprinkle some coconut and a little cardamom on top. Or just enjoy it straight out of the blender.
I think lassis are best on hot days when you need to cool down, but they also taste great on weird weather days when it’s cold outside again and you want to believe that it’s already summer.
Mango Lassi (from me, to you)
1 mango, peeled and roughly chopped (you can also use 1 cup of frozen mango)
1/2 cup Greek yogurt (or another thick kind)
1 cup almond milk
a pinch of cardamom
1/4 tsp rose water
Combine all the ingredients in a blender and blend on high until smooth. Taste and adjust with a little more cardamom or rose water, if you desire. Enjoy!