The thing about most Mango Lassi recipes is they ask you to use fresh mango. And that’s just not going to cut it… India grows the most mangos in the world, and consumes most of them, which means the real gems (the Alphonso and the Kesar for instance) don’t make it to the States. Those mangos are like mangos in technicolor… the neon orange of the mango world if you will. And so, today, when the depression is knocking me on my buttonski, I reached for the big guns: the big can of Kesar mango puree that I’d picked up at the Indian store for such a day as this (you can also find them on amazon). Enter, a real-deal mango lassi (pronounced LUH-see, not LAH-see as in the dog with the hit TV show), that may not dissolve the depression, but certainly parts the clouds for a little while.
Here’s the easy peasy recipe:
1 cup cashew yogurt (forager)
1 cup canned mango purée
2 green cardamom pods
1 tablespoon granulated sugar
1 scoop collagen peptides (optional)
1/4 cup frozen mango chunks
1/4 cup ice cubes
Pinch of kosher salt
Whipped coconut cream
Mukhwas aka Indian sprinkles aka candy coated fennel seeds
Edible flowers
Whazz everything but the whipped coconut cream and mukhwas in a blender until smooth.
Pour into a glass and top with whipped cream, mukhwas and edible flowers. Finish with a straw.
