Mango Lassi
Makes 4 Cups | Prep Time 10 minutes | Cook Time 0 minutes
If you’ve never been to an Indian restaurant, one menu delight is in the beverage section. It’s called lassi. In American cuisine, yogurt-based smoothies are most similar to lassis, though traditional lassis are thinner. They’re often made with a variety of luscious fruits and are extremely refreshing. Here I’ve chosen mango, but strawberry, banana, or papaya would work just as well. The key to this lassi is a spice that Indian establishments offer at the cash register in place of sugary breath mints: tiny pods of cardamom. I first saw cardamom in pod form while working at the Chopra Center for Wellbeing. They put the seeds on the dining tables for people to chew after meals to sweeten the breath. In addition, cardamom oils soothe indigestion.
Instructions
Put the mango, yogurt, almond milk, maple syrup, lemon juice, cardamom, and salt in a blender and smooth. Taste; you may want to add a spritz of lemon or lime juice for a little extra pop. Pour into individual glasses and garnish with the mint.
PER SERVING: (1 cup per serving) Calories: 110; Total Fat: 2.5 g (1.5 g saturated, 0.5 g monounsaturated); Carbohydrates: 21 g; Protein: 3 g; Fiber. 2 g; Sodium: 77 mg
STORAGE: Store in an airtight container in the refrigerator for up to 1 day. Shake well or blend again before serving.
Reprinted with permission from The Longevity Kitchen: Satisfying Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
Ingredients
2 cups diced fresh or frozen mango
1 cup organic plain yogurt
11/4 cups plain almond milk
1 tablespoon Grade A Dark maple syrup
Spritz of fresh lemon or lime juice
1/4 teaspoon ground cardamom
Pinch of sea salt
4 sprigs fresh mint, for garnish