Only 8 days left to go on my Indiegogo campaign! I admittedly haven’t promoted it much at all, and it hasn’t been super successful because I think ten people read this blog consistently, but a huge thanks to everyone who has shared it on social media and told me nice things about my writing. I got my first (and only) donation this week, so let’s keep this ball rolling with another recipe!
Oh, how I love a good mango lassi. My favorite Indian restaurant in town, Tarka Indian Kitchen, serves the best one I’ve ever had. I’m going to let you in on a little secret: the recipe for a good mango lassi is a 1:1 ratio of mango and yogurt, with just a touch of added sweetener.
Serves 1 | Gluten-free, vegetarian
Plain unsweetened yogurt (I used White Mountain, a local Austin brand.)
1 large mango
1 tbsp. agave or honey (optional)
1. Before slicing it, give your mango a little massage. I had read this on a few different blogs with mango lassi recipes. Apparently, it loosens up the pulp and makes it easier to separate the meat from the pit.
2. Peel and slice your mango, which can be tricky, since it has a weird oval-shaped pit. I usually do it like this. Place the mango chunks into a small bowl.
3. Mash the mango with a fork into a pulp. Measure the pulp and take note of how much it is, because you’ll match that amount with the amount of yogurt you add. For example, if you had 3/4 c. mango pulp, you’d add 3/4 c. yogurt to the blender.
4. Add the mango pulp and the equivalent amount of yogurt into the blender. If desired, add agave or honey if you like your lassi on the sweeter side.
5. Blend until smooth and serve!
p.s. Do y’all like my magnetic poetry? I am a kitchen woman! (Rawr.)