Mango, Turmeric and Rose Water Lassi Recipe
Inspired by our post earlier this week on Ayurvedic eating and a few gorgeously ripe mangos that we had knocking about. The key here is to have really ripe mangos which helps with adding sweetness. The recipe incorporates all the ayurvedic rasas: sweet, salt, sour, pungent and even bitter (thanks to the cinnamon being simultaneously being a sweet, bitter and pungent spice). This makes a great light breakfast, in between meal snack or works with a light evening meal (if you’ve had a big lunch). As with all drinks in Ayurveda, this should be served at room temperature.
Total Time: 20 m I Prep: 15 m I Cook: 5 m I Difficulty: Easy
Serves 2-3
Ingredients
- 2 large ripe mangos, flesh only
- ¾ tsp ground cardamom
- ¼ tsp cinnamon
- ¼ tsp turmeric powder
- 2-3 large dates
- ¼ tsp rose water
- 225g natural or plant-based yogurt
- Pinch salt
- Pinch of black pepper
- A few squeezes of lime
Method
- Place the ingredients, except the lime juice, in a high speed blender and blend until smooth.
- Add the lime juice and taste. Adjust the flavour by adding more salt or lime if you like.
- Serve garnished with the ends of the mango and rose petals , if you wish.
