Golden milk mango lassi

By Gail Simmons
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Tinkering in the kitchen one day with two of my favorite classic Indian drinks, I came up with this striking, refreshing hybrid. It combines lassi, a cooling yogurt beverage, with golden milk, a gently spiced and brightly colored tea that has developed something of a cult following in Western wellness circles in recent years, due to its inclusion of the super-spice turmeric, which is said to offer myriad health benefits. While I can’t promise this drink will cure what ails you, I can tell you this: The lightly sweet tropical flavors of mango and coconut; accented with spices and gingery notes, are delicious and invigorating.

SERVES
1
 TO
2
TOTAL TIME

Ingredients

  • 2 tablespoons unsweetened coconut flakes
  • 1 1/2 cups plain low-fat yogurt (see note)
  • 1 ripe red mango, peeled and diced (about 1 1/2 cups); or 1 1/2 cups frozen cubed mango
  • 1/2 cup well-shaken unsweetened coconut milk
  • 2 tablespoons finely chopped peeled fresh ginger (from a 4 centimeter knob)
  • 1/2 teaspoon ground turmeric
  • 3/8 teaspoon ground cinnamon
  • 4 to 6 ice cubes (about 3/4 cup)
  • 1 tablespoon shopped unsalted shelled pistachios

Directions

  1. In a small dry skillet over medium-low heat, toast the coconut flakes, occasionally shaking the pan back and forth, until the coconut is lightly fragrant and golden, about five minutes. Remove from the heat and let cool.
  2. In a blender, puree the yogurt with the mango, coconut milk, ginger, turmeric, salt, pepper, cinnamon, and ice until well blended and frothy. Divide the lassi among four glasses. Serve cold, topped with the cooled toasted coconut flakes and chopped pistachios.
  3. NOTE: I love the way that low-fat yogurt lightens up this rich drink, buy any sort of plain yogurt works well. If you’re using a thicket Greek-style yogurt, add a splash of chilled water or extra coconut milk to achieve the desired drinkable consistency.

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