Mango Lassi

Lassi is the original milkshake that can be found in countless variations throughout India, Bangladesh, and Pakistan. Making a classic restaurant-style lassi at home is quick and easy. For the most authentic texture, the first step is to start with unstrained yogurt. Greek-style yogurt is too thick for sipping and not tart enough to support the other flavors that join the party.

The next key is to ditch your blender for a whisk. A blender is useful for making any fruit or herb purées that might be added, but blending the lassi together incorporates too much air and breaks up the natural texture of the curd. And, most importantly, serve it up cold—I prefer mine over a generous amount of ice and sipped with a straw.

Canned Kesar mango purée is the key to making this bright and floral drink year-round. It's perfect for sipping in the heat of summer or to bring a little sunny yellow to a cloudy winter day. This lassi is sweetened with a touch of nutty palm sugar syrup and finished with a squeeze of fresh lime juice.