Mango Lassi

Tonight's drink came together from perfect timing.  Two Sundays ago we bought some huge mangoes that were rock-hard.  Yesterday, the first one finally ripened.  (I had one hedgehog of it for breakfast; it was so sweet and beautiful that my mouth is watering for the other two mangoes.)

Plus.  Last weekend, I went to the mall (THE MALL!) and got some fresh, not-ultra-pasteurized, milk and yogurt.  Luxuries, at this stage.

Thirdly, I had some knock-your-face-off-spicy leftovers for dinner.  Dairy is the ultimate chili neutralizer.

Behold!  A trifecta of perfect conditions for lassi!

It's delicious, filling, super incredibly easy, and BEST OF ALL, living in Ghana is actually an advantage in making this one!

At least, on the fruit end of things.

Giant mango.  Photos do not do justice.

Supplies.

Mango Lassi

serves 2

prep time: 10 minutes

ingredients:

a really big mango, cut into chunks (I had just shy of 2 cups)

2/3 cup milk

1/2 cup yogurt

1 tsp cardamom (optional)

2 tbsp caster (superfine) sugar, or honey, to taste

directions:

Puree mango chunks in a blender.

Add yogurt and milk, then sugar and cardamom.  Adjust all proportions to taste.  Play around depending how thick you want it (more yogurt for thicker, more milk for thinner) and how much fruit vs dairy you want.

Serve in highball glasses for class.  Top with a sprinkle of cardamom and a sprig of basil for extra-intriguing flavor.  Next episode, I'll throw the basil in the blender too.  I think that could be epic.  Also hoping I can find rose water for next time, which adds a subtle perfume.