Lassi, a yogurt based drink, can be salty or sweet, although the sweet variety is a lot more popular in the West. Still, drinking dairy with lunch or dinner is not something I would ever crave.
A little while ago, though, I started to look at lassi differently – I love yogurt and I love fruit so why couldn’t I just make it as a snack or breakfast? I consulted a few recipes: mango, bananas, mint were all tried, alone, or together but nothing much stood out. Until I followed the suggestion of roasting the fruit. It was a revelation.
Suddenly, the lassi was much more interesting and requiring very little sugar, if at all.
Because I love mangoes, that is where I started.
I peeled and chopped a couple of ripe mangoes, which I mixed with a teaspoon of vanilla extract, one cardamom pod (smashed) and a tablespoon of sugar (if the fruit is extremely ripe, the sugar can be skipped). I roasted the fruit in a 350F (180C) oven for about 30 minutes, turning it over every so often. Then I let it cool completely in the fridge.
In a blender I pureed about one cup of the roasted fruit, two cups of yogurt (vegan yogurt can be substituted) and 1/4 C of milk (it can be a nut based milk or water). The result was creamy, pudding like and I have been eating it for dessert or as breakfast (adding some cereal or nuts). I just can’t have enough.
Next up, papaya and bananas.