RECIPE: Spiced Mango Lassi Yogurt Drink

I've been making sweet lassi yogurt drinks for decades. The easiest way is to use fresh or frozen champagne mangoes, and add the flesh to the blender when you make the sweet lassi.  When neither is available, I use organic mango puree from Pure Indian Foods.  For this recipe, I decided to add spices!

The idea is based on a mango jam I made decades ago using a recipe from Yamuna Devi's incredible cookbook, The Art of Indian Vegetarian Cooking.  I used the same spice combination for this lassi.

Spiced Mango Lassi Yogurt Drink

     

Makes 3 cups.  

INGREDIENTS:

• For infused syrup:
• 1 cup water
  
• 2 t. whole cloves
• 2 t. whole cumin
• 2 t. black peppercorns
• 2 t. cardamom seeds
  
• 2x3" pieces of cinnamon
• 2" piece of fresh ginger sliced thin
• 1/2 cup mango puree (I get ours from Pure Indian Foods)
• 1.5 cups yogurt
• 2-4 T honey depending on the sweetness of your mango puree 

INSTRUCTIONS:

In a small saucepan, heat 1 cup water with all the spices until it comes to a boil.  When you smell the spices in the fumes, in about 1 minute, remove from heat and cool to room temperature.  (Don't let it boil too long or all the flavor will evaporate!) Strain the spices out and transfer the seasoned water to a blender.  

NOTE: If you're in a hurry, you can use 3/4 cup water, instead of 1 cup, and then add 1/4 c ice cubes to rapidly cool the infusion.

Add the remaining ingredients to the blender and blend to combine.  Taste and adjust sweetness if necessary.  You should taste the sweetness but it should not be overwhelming.

If you want a cold drink, serve it over ice, but know the ice will dilute it. If you plan ahead, you can make the seasoned water ahead of time, freeze it in ice cube trays, and use that to make the drink. 

NOTE: I will make the spice infusion and keep it in the fridge.  To make one drink, I use my Nutribullet: I use1/2 c spice infusion, 1/4 c mango puree, and 3/4 c yogurt, and 1 T. honey.