I think I only drank mango lassi once or twice in my two summers in India, but I started craving this sweet, creamy, and tart treat as soon as we had our first (and fleeting) warm day here in Portland. After a week of gray skies and rain, including a freak hailstorm, this kefir mango lassi is ready to greet the sunshine.
All of the recipes I consulted used a combination of milk and yogurt to create the lassi, but I make mine with kefir. I also like to add a splash of half 'n half to my smoothie, as it adds just a touch of creamy sweetness to the final product. Depending on your personal preference, you can add honey, agave syrup, or raw sugar to taste. I add just a bit of agave syrup.
Kefir Mango Lassi
Serves 1 as an afternoon pick-me-up, or 2 as an accompaniment to a meal
1 cup kefir
1 cup frozen mango chunks (or one ripe mango, if that's an option where you live!)
1 splash of half 'n half (optional)
Sweetener, to taste: honey, agave syrup, or raw cane sugar
This one's really easy: blend all ingredients and drink up! Sprinkle with cardamom before serving if you like.