I finally drug myself to the doctor this week--fully convinced I had the flu and wasn't going to survive it or the ear infection I thought was brewing. ;-) After taking my temp and listening to me snort and hack, they were pretty convinced I had it too. The flu swab (aka giant Q-tip up the nose) said differently though, and instead I wound up with a heavy-duty antibiotic for a heavy-duty sinus infection and instructions from the doctor to consume as much yogurt as I could. The probiotics in the yogurt replace the good bacteria that the antibiotics kill off with everything else, and prevent many of the issues that being on antibiotics for 10 days brings.
Since I am getting a bit tired of eating mostly yogurt and soup this week, a lassi seemed like a good way to get some more into me--and to combine it with a little fruit along the way. Having only about half the frozen mango needed, I added some frozen peach slices. Paired with the cardamom, it feels rich, indulgent and slightly exotic. And, a lassi is low effort, cool and soothing when you can't muster up the appetite or effort to eat much else.
Jaffrey says, "Soothing and satisfying, this can be made with peeled fresh, ripe mangoes or with good canned ones. Drain canned mangoes before using."
Sweet, Pale Orange, Mango (& Peach) Lassi
Madhur Jaffrey's Quick & Easy Indian Cooking
(Serves 2 to 3)
1 1/4 cups plain yogurt
1 cup chopped ripe mango (I used 1/2 cup frozen peaches & 1/2 cup frozen mango)
3 Tbsp sugar or to taste (omitted)
1/4 tsp ground cardamom seeds
8 ice cubes
Combine all ingredients in an electric blender and blend. Some ice pieces may remain. Pour into 2 or 3 glasses and serve.
Notes/Results: Creamy and in my mind sweet enough from the mangoes and peaches not to need any sugar. An easy way to get in both fruit and yogurt servings, and always fun to drink in the fish glass. ;-)
It's Potluck week at I Heart Cooking Clubs. Follow the links on the post to see what Madhur Jaffrey dishes everyone made.