Special Feature: Products Sally Recommends
I had never had mango lassi until I came to the United States, but it is a favorite in restaurants now. I prefer to use canned Indian mango purée as mangoes are seasonal and only the sweetest fiber-free ones should be used.
11⁄2 cups plain yogurt 375 mL
11⁄2 cups canned Indian mango purée 375 mL
or to taste
1⁄2 cup whole or 2% milk 125 mL
1. In a blender, combine yogurt, mango purée, milk and 1 to 2 cups (250 to 500 mL) ice cubes and blend until smooth.
2. Pour into 4 tall glasses to serve.
Recipes reprinted with permission from Easy Indian Cooking, by Suneeta Vaswani, Robert Rose Inc., 2004. Photos by Mark T. Shapiro.