It's smoothie season, meaning the weather is getting hot, and it's time for a tall, icy-cold, blender drink.
For me, this means a mango smoothie, which is pretty much the same as Indian mango lassi.
It's so easy to make, just fresh, sweet mango, yogurt, sugar if wanted, a little milk or water and ice cubes.
I made the one you see from a super-sweet, tree-ripened Kent mango, meaning the mango was ready to use as soon as I got it rather than having to sit on the kitchen sink until soft.
Tree-ripened mangoes come from Mexico and California, and will be in season through August. Those I got, from Melissa's Produce, were huge, weighing 1 1/4-pounds each, meaning you can get at least three smoothies from just one of them. But you can use any mango that is in season.
This is an instant drink. You put the mango pulp in a blender along with everything else, let it run and then enjoy a sweet and healthy antidote to soaring temperatures.
MANGO SMOOTHIE
Alias Indian Lassi
1/2 cup fresh mango pulp
1/2 cup plain yogurt
1/4 cup milk or water
1 tablespoon sugar, optional
5 ice cubes
Combine the mango pulp, yogurt, milk or water, sugar if wanted and ice in a blender and blend until smooth. I use a high-powered blender that pulverizes the ice, but if you have a few lumps left, that's OK.
Pour into a tall glass and drink at once.
Makes 1 serving.
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