Hang On to Summer

The calendar may be pointing to fall, but the weather’s not quite there yet. Hang on to every delicious drop of summer with this recipe for the Mango Lassi from Tangerine Café.

A traditional yogurt-based Indian specialty drink served chilled, the mango lassi is smooth and creamy in texture, a simple concoction that bursts with refreshing sweetness. Try it!

Mango Lassi

2 1/2 cups water
8 teaspoons sugar
1 30-ounce can of Kesar mango pulp
16 ounces plain yogurt (regular or fat-free)

Blend water and sugar for 30 seconds. Add mango pulp and yogurt and blend until smooth. Chill for at least 30 minutes before serving. Yields 8 cups.

Fresh mango can be used in place of the pulp, but the texture will be somewhat different and, depending on the sweetness and ripeness of the mango, more sugar may be required.

Tangerine Café features Thai, Indian, Korean, Indonesian and Vietnamese cuisine, and is run by chef-owner Bernard Huang, who hails from Calcutta.  

Tangerine Café, Cary  


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