It’s still hot in L.A. and I love it. We don’t have air conditioning, and I love that, too. I droop into the couch like melting taffy, appreciating any small breeze that flows my way, and I contemplate cooler things. Like popsicles. Or André 3000.
Or mango lassi.
An indian lassi is similar to a milkshake, but it uses yogurt alongside (or in place of) milk. It’s ultra-refreshing and comes in handy when you’re trying to mitigate the effects of spicy food. With the addition of saffron and cardamom, this recipe is as authentic as it gets. And it’ll cool you down fast.
You will need:
- 1 ripe mango, peeled and cut into cubes
- 1 cup whole milk yogurt
- 1 tbsp warm milk
- 1 pinch saffron threads
- ¼ tsp ground cardamom
- 2-3 ice cubes
- a few chopped pistachios for garnishing
Begin by soaking the saffron in the warm milk for about 30 minutes. When it’s ready, the milk should turn bright yellow in color.
When it’s ready, throw the milk and saffron threads into a blender along with the mango, yogurt, cardamom and ice cubes. Blend until frothy.
Pour into glasses and top with the chopped pistachios. This will not only up the presentation value, but it’s great for texture as well. All that’s left now is to chill out and sip!