Despite his objections to eating blitzed vegetables, the boyfriend has no objection to eating blitzed fruits. Enter mango lassi.
I am a proud owner of a new cookbook, Indian for everyone, so we decided to try out the mango lassi. After a trip to an indian store to get all sorts of things I have never heard of before—and that I will surely blog about in the future, we used the power of the blender to create a wonderfully frothy and delicious drink.
I am lactose intolerant, so I will surely try out the vegan version, swapping the milk and the yogurt for the soya or coconut alternatives.
470 mL plain yogurt
240 mL milk
500 g fresh or frozen mango
1 teaspoon cardamom seeds
crushed ice, as desired
2-3 tablespoons raw cane sugar
8 mint leaves, for garnish
1 teaspoon ground pistachios, for garnish
1. Combine all the ingredients except the mint leaves and the pistachios in a blender and process until completely smooth and slightly frothy.
2. Transfer to 8 glasses and garnish each with a mint leaf and a pinch of pistachios.