There’s something mysterious about a mango lassi, or is it me? On the face of it, it’s a fruit shake, plain and simple, but the delicious, heaven scented twist of cardamom is simply next level. Call me a cheesy Westerner, but I immediately want to burn my Nag Champa incense and drape saris around my house (crickey, I am cheesy). Oh, you don’t fool me: I can’t be the only one who gets inspired and wanders through the adjoining grocery store grabbing jars of  Major Grey Mango Chutney, Lime pickle, saffron, huge bags of basmati rice, and if my supply is running low, English tea, stocking up on PG Tips, Early Grey, and Chocolate covered Hob Nobs. Wha hey.

Mango Lassi is absolutely divine on it’s own, or serve it as a cooling accompaniment to spicy Indian dishes. Either way, it’s a winner, and a exotic shake to tickle your taste buds all year round.

Mango Lassi

2 cups chilled mango pulp (or 2 ripe mangoes, peeled, cut, and blended)
4 cups plain nonfat yogurt
1/2 cup filtered water
1/4 teaspoon rose water (optional)
1/2 teaspoon cardamom powder
4 tablespoons agave syrup (optional)

1. Blend all of the ingredients until smooth.

Serves 4-6

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