Indian food is my favorite ethnic food, hands down. Which can sometimes cause quite the controversy, as I come from a big Italian family. And as everyone knows, we Italians are protective of our food. But more then actual Indian food itself, I love the Indian desserts, I’m crazy for Indian sweets. I love nutty, milky, fragrant flavors, which majority of them have in spades. My absolute favorite though has to be the lassi. There’s countless possibilites of lassi adaptions- mix and match any types of yogurt + fruit. Mango lassi takes the cake for me, though.
Ooook so technically it isn’t a dessert (more of a beverage) , but I consider it the ultimate treat whenever I go to an Indian restaurant. I blame the mango lassi for the start of my mango obsession.
So what exactly is a mango lassi? A traditional lassi is served salted, and sometimes even combined with cumin or chili powder! A lassi is a chilled beverage with a yogurt base, and many Indian restaurants serve it plain, salted, sweetened, or as the mango lassi. Because the mango lassi is usually a rich, sweet drink, some people order it as a dessert, rather than as a drink to be paired with their meal. Think of it as a a mango milkshake. The best part is they are super simple to make!
2 1/2 cups mango sorbet (most recipes call for mango pulp, I couldn’t find any readily available so I substituted)
1 cup plain greek yogurt
1/2 cup half and half milk
1/4 cup + 2 tbsp white sugar
a dash of rosewater (optional)
Place all ingredients in a blender or large bowl and blend/whisk until smooth. If necessary, chill the mixture until super-cold and give it one last whir/stir.
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