Recently, I attended a culinary event organized by Melissa’s Produce and Chef’s Toys, where produce connoisseur, cookbook author, and chef Cathy Thomas, talked about the many kinds of produce available in the markets this time of year.
I not only felt fortunate for the opportunity to learn from an expert, but I was also lucky to win a big raffle at the event. Waring’s PrepX commercial blender from Chef’s Toys! Grateful all the way.
At home, the new blender was put to work right away. And I loved how it worked! Then I used it every day. With the blender’s multiple speeds, I have made smoothies, shakes, hummus, and pureed my lentil soup. Only seconds to great results.
The machine is also surprisingly quiet even when it crushes through ice. (Disclaimer: I am not paid to write any of this here. Just happy with my raffle win and thought to share in case you are searching for a good blender. Similar blender from the same brand is available from my affiliate link here).
One thing I’ve made quite often with the new blender is mango lassi.
Why mango lassi? It has a story to go with it. Before this new blender came into my life, I had heard a lot about this luscious beverage, popular in India and Pakistan, but had never really made it myself. Until I attended another one of Melissa’s Produce-organized events, this time with chef Farhana Sahibzada, expert of Indian and Pakistani food. There I tried mango lassi (among other delicious things) made with the recipe from the chef’s book, Flavorful Shortcuts to Indian and Pakistani Cooking.
Made with fresh mango and yogurt, mango lassi was very refreshing. It had a slight tang in it, as the recipe used lemon yogurt instead of plain yogurt, plus some freshly squeezed lemon juice to add to the tartness. I was hooked.
Guess what I made right after I came home from the event? Right. Mango lassi. With mangoes I brought home with me, as a gift from Melissa’s Produce.
I tried the lemony lassi recipe. Everybody loved it, except kids, who said they preferred no tang. (Well, that’s kids. Give them chocolate instead. But I love things lemony, so the tangy mango lassi was right up my alley.)
Then I made my own variation, with no lemon. Everybody was happy this time. And I’ve been making mango lassi ever since. Now our shopping list always has “mangoes” on it. It’s mango lassi time all the time.
- 1 cup fresh mango pulp (can also use canned)
- 1 cup chilled plain yogurt
- ½ cup whole milk
- 1-2 tablespoons honey (or to taste; can substitute with granulated sugar)
- Pinch of ground cardamom (optional)
- Fresh mint leaves, for garnish
- In your blended, put the mango pulp, yogurt, milk, honey (or sugar), and, if using, cardamom. Blend until smooth and creamy.
- Pour into serving glasses and serve. If you wish, garnish with fresh mint leaves.