I am holding on to summer with a white knuckled grip. Everywhere I look people are starting to talk about the change of the season .. how there are signs popping up all around. The most famous around here, I guess, is the CNE – “The Ex”. When the CNE opens it’s supposed to signal the end of summer since it’s only open for a couple of weeks and closes on Labour Day long weekend.
I’m the girl who’s standing around with fingers in her ears singing “La la la la, I can’t HEAR you!” at a very loud volume just to avoid accepting that there isn’t a whole other month left in summer. To that end, I’ve decided that I will continue with the summer recipes for a little while longer.
So, here we are. One of my favorite summeriest of summery recipes the mango lassi. The lassi is really just a fancy name for smoothie. I’m supposed to say that it’s a smoothie that’s popular in India but really the only evidence I have for it’s popularity is in Indian, Vietnamese, and some Chinese restaurants around southern Ontario. My eldest daughter starting getting them as a treat if we’d eat out somewhere that had them on the menu. When my mother-in-law was visiting in June, she bought an entire crate of mangoes (they were on sale) so we froze some and started making lassi at home.
The recipe is simple, like most smoothies, but the key ingredient might not already be in your pantry. It’s cardamom – without the cardamom you aren’t making a lassi but rather just your run of the mill mango smoothie. Don’t worry – mango smoothies taste pretty darn delicious too. Most bulk food stores will carry cardamom even if your local grocery store doesn’t. If you can manage to find it already ground, it will save you the huge headache of trying to grind the pods yourself but it will sure be fresh!
Recipe from Live, Eat, Run
1 cup plain yogurt
1 cup frozen mango chunks (either store bought or your stash of on sale mangoes, flash frozen)
1/2 cup milk
1 tablespoon honey
cardamom for sprinkling on top
Put all ingredients into your blender and blend until smooth. That’ll likely take the highest speed of your blender. Pour into glasses and sprinkle the cardamom on top.
I’ll leave you with some words from Jenna at Live, Eat, Run: “The end result is a thick, creamy mango smoothie that isn’t overly sweet and has just a touch of spice. The yogurt gives it protein and substance, making it the perfect on-the-go breakie when it’s still too hot for oatmeal. You could also serve it as part of an Indian-inspired meal to really wow your guests!”