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Mango Milkshakes, Indian Style

September 11, 2007

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Over at YumSugar, I saw this post about Lassi, a traditional Indian beverage made by blending yogurt with water, salt and spices until frothy. It made me think of something I drank in Turkey called Ayran. It’s a milky, yogurty drink that they eat with most meals—but don’t think milkshake, it’s much too runny and not sweet enough to be a real milkshake. It’s supposed to be a very refreshing drink for warm, summer nights, but I don’t know who thinks creamy, milky goo is refreshing when it’s hot out. But, it did come in handy and help soothe my burning mouth when I overate on spicy food. Anyway, I think I’m up for trying this Lassi, especially because I just found a recipe on the Food Network for Mango Lassi (love, love, love mango—it’s nature’s candy), and it’s about time I finally take my blender out of the box. You can also get it professionally made at a restaurant called Lassi in the West Village—it was one the NY Mag’s 2006 Cheap Eats.

Here’s the recipe:

9 fluid ounces (255 milliliters) plain yogurt
4 1/2 fluid ounces (130 milliliters) milk
4 1/2 fluid ounces (130 milliliters) canned mango pulp or 7 ounces (200 grams) from 3 fresh mango, stoned and sliced
4 teaspoons sugar, to taste, or feel free to try salt and cardamom seeds

Put all the ingredients into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Feel free to try salt and cardamom seeds. The lassi can be kept refrigerated for up to 24 hours.

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One comment

  1. I’d rather my milkshakes with vanilla ice cream, milk, chocolate chips, and a bit of maple syrup… mmmmmm…



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