I am a big fan of authentic ethnic foods: this past weekend I had top-notch sushi, fabulous tacos and a steaming bowl of pho. Cinco de Mayo may not be celebrated enough today (Ok, …I might need to have a watermelon margarita), but at least I got my taco fill this weekend. Trying new foods is a great way to experience culture. Sometimes when I try to recreate things from these experiences, they aren’t as close to the real thing as I would like. While I love going out and supporting my favorite local joints, I also love trying to learn how they make things so delicious. Against all odds, this mango lassi smoothie recreated from my favorite Indian buffet restaurant was delicious, refreshing, and slurped down in probably 30 seconds. I have made it several times since thanks to the wonderful mangos in the grocery store- I hope you are finding some on sale too!
While mangoes are a pain to peel, the sweet mango flesh is delicious blended with plain yogurt, a bit of agave, and a pinch of cinnamon. I just cut off the ‘cheeks’ of the mango and cube the flesh, slicing it off with a knife. Then I hack at the other soft parts and try not to lose to much juice. Of course, I also get the pulp stuck in my teeth as I suck on the mango pit. It’s very elegant. I think my version of a creamy and sweet mango lassi is a lot healthier than the sugar-laden versions at your local Indian restaurant, and I think you’ll enjoy it just as much.
Mango Lassi Smoothie (serves 1)
- 1 champagne mango (about 3/4 c pulp)
- 1 cup plain yogurt
- 1-2 tbsp agave nectar
- pinch cinnamon
Chop up your mango and add it to a blender with the other ingredients. Blend until smooth. Add 1-2 tablespoons of milk for a thinner smoothie, and add more agave nectar if your mango is not extremely ripe and sweet.
Slurp to your heart’s desire. Are you having Mexican food tonight? What’s your favorite food from another culture? I used to love pad thai but after our trip to Vietnam, I am loyal to good pho and bun noodle bowls.