Carrot-Mango Lassi

Mango lassis are among the most popular Indian recipes around the world. You'll find them in cafes, coffee shops, and restaurants all over. Lassis are traditional Indian drinks beloved for their flavor and the calming anti-inflammatory effect they are said to have on the body, especially after eating spicy food. They originated in the Punjab region of northwest India and date back as far as 1000 BC. Lassis are made most often with yogurt (although you will see buttermilk from time to time) and are flavored with spices like saffron, cardamom, or rosewater; as well as fruit, often mangoes, strawberries, bananas, and pineapple.

Acclaimed pastry chef Elizabeth Falkner created her own take on a mango lassi, adding carrots for a little vegetal sweetness, turmeric for its color and earthiness, plus lime juice and honey to further add to the complexity of the drink. You'll need to juice the carrots, or you can buy fresh carrot juice at a market or juice bar. A high-powered blender is essential for blending the rest of the ingredients, so the mango is completely pulverized and the drink is completely smooth. Be sure to use a ripe mango when making this juice; an underripe one won't give you the sweet, floral flavor you're looking for, or the soft texture. You might be tempted to use a cup or so of canned mango pulp here; keep in mind that it is already sweetened, and proceed carefully. Be sure to use plain yogurt when making this smoothie. Greek yogurt will yield a thicker drink and may require thinning with water. The lime juice is essential for balancing the sweet mango and carrot, as is the salt added in the end.