Mango lassis were the milkshakes of my childhood. From time to time, I’d be taken out for an ice cream cone after a sporting event or other such activity, but I don’t think I slurped down my first real milkshake until I hit high school. However, whenever dining out at an Indian restaurant, one of my mom’s favorite cuisines, she nearly always let my brother and I ruin our appetites with a mango lassi. Mangoes were always my favorite fruit as a kid, but I rarely ever got more than a slice on the occasion that we’d split a fresh one between our family at breakfast. So getting treated to a mango lassi always felt like winning a glass of gold.
Even though now I’ll sometimes eat a whole mango to myself (oh, the luxury), a lassi still feels like gold. Smooth and creamy with hints of coconut, there’s really no way you can go wrong with this drink. In fact, I’d prefer a mango lassi any day to a traditional milkshake. It’s the kind of milkshake you want to wake up to alongside a bowl of oatmeal. And it’s also the kind you want to cap off your night with after a nice Indian meal. Just a handful of ingredients sent to the blender, and you can easily make this glass of gold in your very own kitchen. Enjoy.
- -2 ripe mangoes, peeled and core removed
- -1/3 cup light coconut milk
- -5 oz. plain nonfat Greek yogurt
- -1 tsp. honey
- -1/4 tsp. cinnamon
- -2-3 ice cubes, optional
- Combine all ingredients, excluding the ice cubes, into a blender. Puree until smooth. Serve in glass with ice cubes, if desired, and a dash of cinnamon.