1 cup plain yogurt
1/2 cup milk
1 cup chopped mango (peeled and stone removed)
4 teaspoons sugar, to taste
A dash of ground cardamom (optional)
Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Can sprinkle with a little cardamom.
The lassi can be kept refrigerated for up to 24 hours.
Makes about 2 cups.
I am soooo buying a mango tomorrow. I don't really buy mangoes in the States because I got so used to the ones we ate in Aux Cayes, Haiti. But I've bought lots of Key limes (called sitwon there) here, so I might as well do the mangoes, too. I can remember that little Dave (a Haitian boy we were good friends with) had the nickname "Mango-Mi" which translates to "ripe mango." Eesh, Dave is probably fifteen or sixteen now. That's depressing. I miss getting to go to Haiti in the summer. :(