Mango Lassi

A lassi is the perfect summer refresher. In New Delhi, they were usually savory—yogurt-based with smashed cumin seed, fresh curry leaves, a little salt, served on the rocks. You can get a sweet lassi in India, but this recipe is a closer cousin to the American smoothie.

SERVES 4

4 cups fresh or canned mango pulp 

2 cups Greek yogurt

1 teaspoon vanilla extract

2 teaspoon rose water

1 tablespoon wild honey

¼ teaspoon ground cardamom

¼ teaspoon salt 

Mix all ingredients in the blender. (If you’re using fresh mango and they are not sweet enough, add a little extra wild honey.) Enjoy!

Rose water is made from the damask rose and it’s been around since the time of Cleopatra. The distilled water steeped with petals is hydrating and cooling for the throat and the skin. Many, including myself, swear by rosewater as a wrinkle-preventative.

Disappearing Leftovers: Double or triple your lassi recipe and serve as dessert. Pool the lassi on a plate, and top with berries and dark chocolate shavings.