Although rich milk is traditional for mango lassi, butter-milk or yogurt may be substituted with equally delicious results. If mangoes aren’t in season, use mango pulp, available in Indian and Latin markets. For the best results, place both mango and milk in the freezer for 20 minutes before starting this recipe. And for a completely nontraditional but absolutely delicious rendition, try the Tropical Fruit Lassi variation.
Yield: Serves 4
1 large mango, peeled and chopped, or 1 cup mango pulp
2½ cups (20 oz.) icy-cold rich milk, buttermilk, or yogurt
¼ cup superfine sugar or honey
4 mango slices for garnish (optional)
Combine all ingredients except garnish in a blender. Cover and process at medium-high speed until smooth. Pour into medium glasses; garnish with mango slices, if desired.
Tropical Fruit Lassi: Substitute low-fat coconut milk for the milk, and use any tropical fruit such as mango, papaya, or guava.