Mango Lassi Milkshake

I am a latecomer to the world of mangoes and I don't really know why. I'm not a picky eater and am willing to try many new things. But somehow this big, oval shaped fruit escaped me. It was at our anniversary dinner back in June that I tasted my first mango cocktail and was delighted. When I recreated the recipe at home, I was hooked. I'd always heard the term mango lassi but never knew or paid attention to what it was. But with my new found interest in mangoes, I was now off to explore this odd sounding dish.

Well, as it turns out, it's not odd at all. To most Americans, a milkshake is a fattening ice cream concoction but in the Indian cuisine it is no such thing. A lassi is a milkshake made with fruit, yogurt and perhaps a bit of milk and sweetener. I found a number of lassi variations, most fairly similar to one another. In the end, I played around and created what tasted best to me. I will say that no recipe I found used Greek style yogurt but that is my favorite and what I keep in the house. The original drink I made was tasty but a bit flat. But, authentic or not, a bit of mint and a pinch of salt completely woke up the flavors.

Of course, nothing prevents you from adding a couple of ounces of dark rum to this potion. We...um...may or may not have tried that. But this recipe is about cool, sweet and healthy refreshment in the summer heat. And while it tastes like a decadent treat, it actually is quite healthy with low fat dairy and fresh mango that's high in vitamin C and potassium. About the only thing wrong with this drink is that it goes down so easily that it's gone way too soon. Enjoy!

Per Serving:
Flesh of 1 mango
1/2 Cup fat free Greek style yogurt
1/2 Cup low fat milk
1 Tablespoon simple syrup or other sweetener
4 Mint leaves
Dash of cinnamon
Pinch of salt

Put all the ingredients into a blender and puree until completely smooth. Adjust the milk if you'd like a thinner beverage. For the best taste, pour into a chilled glass and place in the refrigerator or freezer for at least 15 minutes. When ready to serve, garnish with a sprig of mint, if desired.