Something about me and Indian people really work well together. It’s unclear to me why, but many of my nearest and dearest friends come from the subcontinent and I don’t question it. I just know that I love their Bollywood dancing, their food (don’t even get me started on samosas), and their drink. Drink singular. Ask me to name anything other than a mango lassi and I’m at a loss, but what else does one need to know when delicious lassis (yogurt-based drinks) are all one really needs.
This recipe was my first attempt at bringing the best part of dining out at Indian places home. It was a great big success that really couldn’t have been any easier. Me and my kinship with all things Indian are quite proud.
You’ll need: 2 15-ounce cans of mango slices drained, ½ cup vanilla yogurt, ¼ cup milk, and 1-2 cups ice.
Trust me on the canned mango. It can be hard to find, but it makes a world of difference considering how chalky and tart fresh mangoes can be. The canned stuff is worth the search.
Throw all of the ingredients in a blender and blend until smooth.
Turns out a food processor will work just as well too. That’s what I used to make mine because my parents don’t own a blender. I couldn’t believe it either at first, but I suppose I’ve never known Mom and Dad to indulge in frozen margaritas or milkshakes. Anyway, the point of the story is you can use a food processor if you can’t get your hands on a blender.
Give things a taste, and add more ice if needed. The sweetness and everything else should be just right and we owe that to the canned mango.
These really couldn’t be any easier, so I hope you’ll give them a try. On behalf of my many Indian friends, I wish you happy mango-lassi making.
- 2 15oz cans mango slices, drained
- ½ cup vanilla yogurt
- ¼ cup milk
- 1-2 cups ice
- Combine canned mango slices, vanilla yogurt, milk, and ice in a blender.
- Blend until smooth.
- Makes 2 tall mango lassis, or 3-4 smaller glasses