“If you do your fair day’s work, you are certain to get your fair day’s wage – in praise or pudding, whichever happens to suit your taste.” ~ Alexander Smith, Scottish poet and essayist (1830-1867)
Our box of organic goodies from Bountiful Baskets this week came with some of the most beautiful mangos I’ve ever seen, and I knew right away that I wanted to use one to make a mango lassi.
A lassi is a yogurt-based beverage, often spicy, sometimes a little sweet, and sometimes savory. If you’re looking for a unique accompaniment to a summer luncheon, a lassi is perfect for rounding out lighter fare. I especially enjoy the yogurt tang and light sweetness of a fruit lassi for breakfast.
Bottom line for this morning’s oops is that I forgot to add the ice to the blender when making my mango lassi. The result was a beautiful, thick, creamy pudding that took just a couple of minutes, and can even call itself healthy – the only sweetness is from the naturally occurring fruit sugars. Don’t you love when good things like that happen?
Mango Lassi Pudding
Serves 4 Time: 5 minutes
½ cup 4x strength green tea concentrate* (for a flavor boost, optional)
1 cup of plain, non-dairy yogurt (we used So Delicious cultured coconut milk)
1 large mango, peeled and cut off the seed, or about 1 ½ cups of fresh mango chunks
Put everything into a blender and process to puree. Pour into serving dishes. Garnish as desired.
Mango Lassi Beverage
Serves 2 Time: 5 minutes
Same as above, but after pureeing, add two cups of ice to the blender and continue to process until almost smooth. If you prefer a thinner beverage, just add more ice.
*Many varieties of green tea include fruit flavors or spices. I’m partial to the pomegranate varieties, but peach or orange are also lovely in a lassi. To make tea concentrate for the lassi, place two tea bags in a jar and top with ½ cup cold water. Let sit in the refrigerator for at least 8 hours. Remove the bags. Use the tea concentrate within a couple of days. Brewing the tea in this fashion, with cold water, helps to prevent the loss of antioxidants that are sensitive to heat.