Strawberry Mango Lassi - drink your breakfast!

>> Monday, June 3, 2013

Strawberry Mango Lassi

A mango lassi always reminds me of my very cosmopolitan friend Natasha. We used to work together in corporate IT, and she took me to all sorts of interesting places and cajoled me into trying new foods. She found great places, too, like a Turkish kebab stand in suburban Arlington Heights or the best sushi place close to work. At the time I was a single mom with sole custody of my daughters, so my only social outlet was lunch dates. Natasha's friendship was a lovely gift to me.

On summer mornings, Natasha used to stop into an Indian store on her way to work to pick up a mango lassi. One time she brought one for me, and it was a splendid creamy-fruity breakfast. I had no idea that Indians invented fruit and yogurt smoothies, or that there were mangoes in India, but I completely approved. Delicious.

Eventually Natasha moved away and we lost track of each other. It's a shame. Stephen King wrote, "Friends come in and out of your life like busboys in a restaurant, have you ever noticed that?" Keep track of the good ones, if you can.

A mango lassi is a nice cooling breakfast or snack on a summer day, and I bet it would be even more refreshing in sultry India. Last week I took my smoothie out on the balcony and sipped it (well, it was so thick I also needed a spoon) while I watched the hummingbirds at the feeder. Three ruby-throated hummers have been stopping by lately.

I added some strawberries to this recipe because, you know, it's strawberry season here in the Midwest. You can stir them in sliced after your make the lassi, or puree them with the mango, or skip 'em entirely if you want.


2 cups ripe mango, peeled and cut into chunks
1 cup sliced strawberries
2 cups plain lowfat yogurt
1 cup ice cubes
3 tbsp honey
1/2 tsp ground green cardamom pods


Add all ingredients to a blender or food processor, and blend until smooth and creamy. Add more ice or a bit of milk if the smoothie is too thick. If it's not cold enough, chill it in the refrigerator before eating.

Makes about 6 cups.


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