Mango Milkshakes, Indian Style

September 11, 2007


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.

Photo via


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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