Mango-Rose Water Lassi
Published April 5, 2011
Andrew Scrivani for The New York Times
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 cups diced ripe mango
1 ½ cups plain yogurt
½ cup whole milk
3 tablespoons sugar
¼ to ½ teaspoon rose water, more to taste
Pinch kosher salt
Nutritional analysis per serving (4 servings)
27 grams carbs; 15 milligrams cholesterol; 160 calories; 1 gram monosaturated fat; 3 grams saturated fat; 4 grams fat; 1 gram fiber; 86 milligrams sodium; 5 grams protein; 26 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Combine the mango, yogurt, milk, sugar, ¼ teaspoon rose water and salt in a blender. Purée until smooth. Taste and add more rose water if you like. Pour into 4 glasses.
The lassi can be made into frozen yogurt. Use at least ½ teaspoon of rose water and an ice cream maker, following the manufacturer’s instructions.
Private Notes
Comments
Really terrific. I didn't have rose water so I added finely ground cardamom seeds and some fresh lemon juice. Put it in the freezer for a while to make it really cold. I can see this becoming a favorite summer drink.
I made these to accompany Molly O'Neil's pistachio crusted chicken, for a wonderful Indian-style meal. Delicious and refreshing.
OOOOppps, I meant CARDAMON, not coriander.
Very easy and a real treat. We used thawed frozen mango and will skip the sugar next time. Too sweet, especially when the mango is singing.
I used a 3-cup can of sweetened mango puree from India, and added no sugar, increased all other ingredients by 50%--celestial. I used greek yogurt--I like it thick. Made ahead and chilling.
Why does the mango need to be diced if it’s going in a blender? Why is there so much added sugar?