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Mango Lassi

by Suneeta Vaswani

Serves 4


I had never had mango lassi until I came to the United States, but it is a favorite in restaurants now. I prefer to use canned Indian mango purée as mangoes are seasonal and only the sweetest fiber-free ones should be used.


11⁄2 cups plain yogurt  375 mL
11⁄2 cups canned Indian mango purée    375 mL
     or to taste  
1⁄2 cup   whole or 2% milk   125 mL

1.   In a blender, combine yogurt, mango purée, milk and 1 to 2 cups (250 to 500 mL) ice cubes and blend until smooth.
2.   Pour into 4 tall glasses to serve.


Recipes reprinted with permission from Easy Indian Cooking, by Suneeta Vaswani, Robert Rose Inc., 2004. Photos by Mark T. Shapiro.

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