Diwali, the Hindu festival of lights, is a five-day annual celebration that takes place in late October and early November, with festivities that include prayer, fairs, fireworks, gift-giving, and feasting.Whatever your heritage, it’s a great time to share a feast of Indian-inspired dishes with friends, whether prepared yourself or picked up from a restaurant or market. And whatever the menu, a round of fresh-made lassis, the ubiquitous yogurt-based drink served at every Indian restaurant, would be a welcome treat. Serves 2. — Susan Puckett
Ingredients
- 1 cup chopped very ripe fresh mango (or frozen mango or canned mango pulp) very cold
- 1 cup plain whole-milk yogurt, very cold
- ½ cup milk (any kind), very cold, or more, as needed
- A few dashes of ground cardamom, optional
- 2 to 4 teaspoons honey or sugar, or to taste
- Other optional flavorings: saffron, cinnamon, rose water, vanilla
- Crushed pistachios or almonds for garnish, optional
Instructions
- Place the mango, yogurt, milk, and a dash of cardamom (if using) in a blender and puree until smooth. Add honey or sugar to taste and blend in.
- If it’s too thick, thin with a little more milk. You can also add a dash of other flavorings if you wish.(The lassi may be made up to 24 hours ahead of time and refrigerated.)
- Pour into 2 glasses and sprinkle each with a pinch of cardamon and/or saffron threads or nuts if desired.
Susan Puckett is an Atlanta-based food writer and cookbook author.
