When Speedy said “mango-ginger”, I have to admit that I was a bit apprehensive. Although I am used to combining fruits with spices (mostly, cinnamon, nutmeg and cloves), I wasn’t at all sure how the mango and ginger combination would work. Amazingly, mango and ginger did go well together. Mango lassi is good; mango-ginger lassi is better.
The key is in the correct proportion. You can’t use too much ginger that will drown out the natural flavors of the yogurt and mangoes. What you really want is just a hint of ginger in the mixed drink. Enough to tease but not to overpower.
There are a lot of mango-ginger lassi recipes on the web (here, here, here and here, among others), but Speedy chose to make an adaptation of the the pretty straightforward recipe from Food Network’s Dave Lieberman.
- 2 ripe, sweet mangoes
- a thumb-sized piece of ginger
- 2 c. of plain yogurt
- about 6 ice cubes
- 2 tbsps. of honey, or to taste
- Cut both sides of each mango as near to the stone as you can. Discard the stones. Scoop out the mango flesh and dice.
- Peel the ginger and grate (a microplane grater is recommended).
- Pour in half of the yogurt into the blender. Add the diced mangoes, ginger and honey. Process until smooth.
- Add the rest of the yogurt and ice cubes. Process again until smooth.
- Taste. Add more honey, if you prefer. Pulse a few times before serving.