This thick and sweet Indian smoothie is a refreshing treat on a hot summer’s day. It’s low in fat and sugar. The yogurt and lime juice give it a nice tang. I sprinkle a little Tajín, (chili powder with dried lime and salt), on top for zing and added complexity. (I buy Tajín at Mexican grocery stores). For a special treat, take a bite of dark chocolate and hold it in your mouth while sipping the lassi.
Right now there are ripe mangoes at a good price at the corner markets and produce stores. When I can’t find them I use frozen mangoes from Trader Joe’s. You can substitute sugar for the agave if you prefer.
I prefer the lassi made with dairy products, but since I’m lactose intolerant, I have to use lactose-free milk. I couldn’t find that at work the other day, so made it from coconut water and coconut milk. It was pretty good. Here are both recipes:
Use 2 ripe, soft (but not mushy) mangoes. Refrigerate ingredients before using, or add ice to cool down the drink.Dairy Lassi:
2 cups fresh or frozen mango (2 medium or one large mango) ¼ banana (¼ cup) ½ cup 1 % milk ½ cup nonfat plain Greek or Mediterranean yogurt (I buy Karoun brand at Middle Eastern markets) ½ tsp lime juice 2 tsp agave nectar
Combine ingredients in blender. Pulse until fruit breaks up, and then liquefy Lassi. If using fresh mango, add some ice until desired coldness is reached. If it is too thick, add more milk. Sprinkle a bit of Tajín on top.
Coconut Mango Lassi (vegan)2 cups fresh or frozen mango (2 medium or one large mango) ¼ banana (¼ cup) ½ cup coconut water (I use canned coconut water with added pulp) ½ cup coconut milk (use low-fat for fewer calories) ½ tsp lime juice
Combine ingredients in blender. Pulse until fruit breaks up, and then liquefy lassi. If using fresh mango, add some ice until it reaches desired coldness. If it is too thick, add more coconut water. Sprinkle a bit of Tajín on top.