HMMMMM. Mango Lassi, so tasty and so good for you (gluten-free, low fat and everything!). Growing up when the summers were super hot and the Mangoes were ripe, it was a perfect combination for enjoying this refreshing drink. The local yogurt was tart and the Mangoes sweet and my mom would add some spices to make the mixture just right. We never got a big glass to drink. It was always too small and we drank it slowly to make it last, tilting the glass all the way up and getting a Mango Lassi Moustache in the process. I still love how it makes me feel just to take a long sip. And I still try to make my glass of Mango Lassi last, kind of like the last day of summer!
Here’s the recipe:
Spiced Mango Lassi
2 ripe Mangoes, cubed
1 1/2 cup plain or vanilla yogurt (I like Greek yogurt, but it will make it more tart)
5-6 ice cubes
2-3 tablespoons of the Simple Syrup with spices (you can add more or less, it’s up to you)
Simple Syrup with spices
1 cup sugar
1 cup water
2 sticks of Cinnamon
5 whole cloves
5-6 Green Cardamom pods, crushed (use skins and seeds for the syrup)
To make the syrup:
Place water, sugar and spices in a small sauce pan and bring to a boil. Boil a minute or so until all the sugar is dissolved and the spices release their aromas. Strain the syrup and pour into a glass mason jar to store. This syrup is fantastic. I not only use it for this recipe but for making Peach ice tea, Ginger Peach Ice tea, or just adding a little to my regular hot tea. It’s a wonderful addition to keep in the fridge. If you’d prefer not to use any processed sugar, you can make simple syrup with honey, just add a little lemon juice to the mixture to keep it from crystallizing.
To make the Lassi:
In a blender put the ice in first, then add yogurt, Mangoes and the simple syrup. Blend for a few minutes until smooth and serve immediately!
It’s a long name, I know. But It’s a great salad!! I had a bunch of corn on the cob left over from a recent meal and I wanted to re-use them in something fresh. I roasted up the corn over the burners, (that’s the wonderful thing about having a gas stove) and added in some lentils for protein and Mangos for sweetness and it was delightful. Roasting the corn adds a slightly smokey flavor and the English cucumbers are crispy, crunchy and fresh….hmmmmm, it’s very tasty! I’m glad it turned out so good. With the weather getting warmer and summer just around the corner, I know I’ll be making this salad a LOT!!
Here’s the recipe:
Roasted Corn, Mango and Lentil Salad with Red Chili & Ginger Honey Lime dressing
6 half ears or 3 whole ears of corn, roasted and taken off the ear
1/3 red onion, finely chopped
2 Mangoes, chopped
1 small English Cucumber
small bunch Cilantro (Coriander leaves)
1/2 cup dried lentils
1 1/2 tsp kosher salt
1/4 cup olive oil
1/2 tsp kosher salt
1/2 tsp fresh ground pepper
Red chili, seeded and minced
1 inch piece of ginger
1 tablespoon honey
In a medium size pan place the lentils with 1 1/2 tsp of salt and 2 1/2 cups of water and bring to boil, turn it down to a simmer and cover until they are tender (should take about 20-25 minutes). In the meantime, roast the corn over a burner by holding it with a pair of metal tongs. When roasted, cut the corn off the cob and place in a large bowl. Cut both Mangoes into small cubes and add to the roasted corn. Add the English cucumber and the red onion to the other vegetables as well. Drain Lentils and rinse with cold water before adding it to the vegetables. Sprinkle with chopped Cilantro and get the dressing ready.
Preparing the dressing:
Zest the lime in a small bowl using a microplane, also using the microplane grate the ginger to yield about 1 tsp. Juice the lime and add seeded and minced chili, salt, pepper and honey and start whisking as you add the olive oil in a drizzle, this will turn the mixture into a nice and almost creamy emulsion.
Pour the dressing over the salad and toss thoroughly. Serves 4. Great with Seared Yellowfin Tuna or by itself.