If you’re a fan of spicy foods, having an easy recipe for mango lassi in your repertoire will provide cooling relief, as well as an interesting sip. Popular in India and Pakistan, where temperatures are high throughout the year and the cuisine tends to be spicy, lassis are traditionally made with yogurt, known to cool the burn of capsaicin, the compound that gives chiles their heat.
While a traditional mango lassi is made with no more than mango pulp, plain yogurt and perhaps sugar or honey to taste, you can add a pinch of Indian spice, such as cardamom, to add an exotic flavor.
Straight-up, a mango lassi makes a great breakfast or snack for kids – or freeze the mixture in ice pop molds for mango lassi popsicles.
1 cup plain yogurt
1/2 cup milk
2 mangoes, peeled and pitted, or 1 cup frozen mango cubes
1 Tbsp. honey or sugar, or to taste
pinch cardamom (optional)
Put all the ingredients into a blender and pulse until smooth. Pour into chilled glasses and serve immediately. Serves 2.