Hands down, mangos are one of my all-time favorite fruits. Besides eating them plain, I love having mangos in salads, drinks, and desserts.
Now that mangos are in season, I was inspired to make this super easy drink, a version of a mango lassi. I have previously tried making it with bottled mango juice and pulp, but I never liked how the intense sweetness masked the mango’s natural flavors.
To make this drink with fresh mangos, select fruit with unblemished skin and allow them to ripen at room temperature till they are fragrant and give when lightly pressed.
To remove the flesh, cut the stem end so the mango can stand up on a cutting board. Carefully slice the skin off in a downward motion. When the skin is completely removed, slice the flesh away from the seed and then cut into cubes. My method differs from the more conventional way, but I find it preserves more of the fruit.
If you like it on the sweeter side, feel free to add a touch of honey.
2 cups (from 1 large or 2 small mangos) chopped ripe mango
¼ cup plain lowfat yogurt
½ cup lowfat milk
Ground cardamom (optional)
Yield: 1 (12 ounce) serving
1. Place the mango, yogurt, and milk in the blender, and blend under smooth. Pour into a tall glass and serve with a dash of ground cardamom, if desired.
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