by Sagegreen
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A&M's Testing Notes:
Expand CollapseSagegreen's Notes:
Expand1 cup thick Greek or Turkish yogurt, chilled Ask a question about this ingredient
1/2 cup chopped heirloom tomato that is sweet and juicy (Gorilla Orange Blossom or Valencia, for example) Ask a question about this ingredient
1/2 cup cubed fresh mango Ask a question about this ingredient
1/8 teaspoon ground cardamon Ask a question about this ingredient
1/2 teaspoon ground sumac (see photo) or 1/8 teaspoon grated lemon zest Ask a question about this ingredient
1/8 teaspoon zest of fresh lemon Ask a question about this ingredient
1 1/2 tablespoon acacia honey (or other type of your choice) to taste Ask a question about this ingredient
2 ice cubes, crushed up Ask a question about this ingredient
sprinkle of sumac for garnish Ask a question about this ingredient
spearmint leaf (or other herb) for garnish Ask a question about this ingredient
Combine all the non-garnish ingredients in a blender and process. Chill, if desired.
Ask a question about this stepGarnish with sumac sprinkles and a fresh herb sprig.
Ask a question about this stepMade this last weekend, sans tomatoes plus a pinch of kosher salt to serve - wonderful. I ended up stirring the last of it into some Swiss bircher cereal!
Thanks so much, Kitchen Butterfly! I am delighted you enjoyed it.
Love your Lassi recipe!
Thanks! It is so nice to see your use of sumac in your recipe, too. Congrats on your win!
I LOVE mango lassi! I definitely want to try this with heirloom tomatoes! Will have to save this recipe and make it when summer comes around.
Thanks, humingbirdap. It will be so great to have heirloom tomatoes again, too.
I'm new to the site, Sagegreen, and am just finding my way around. This lassi looks incredible and will give some purpose to a fresh tin of sumac that I got at a downtown NY farmers market last weekend. Can't wait to try it...
Welcome, olin77. I joined this site just this summer, and it has become an important part of my life. I hope you enjoy this incredible community of cooks. I just used sumac in a snack cake with V8 juice!
Thanks, everyone! You are all really great. I love this site: Never has losing been so sweet!!
Everyone on this site is a winner in my eyes! Bunch of creative and amazing people :)
I can't remember when someone burst onto the scene here at food52 with so much creativity, enthusiasm and great stuff - congrats on being a finalist!
I completely agree, sagegreen! You have so much creativity, ideas, enthusiasm, and great food, you'll have many more shots at it! I look forward to seeing your recipes each week.
nannydeb is smack on right. Your recipes are creative and really good. You will be in that winners circle soon I am certain of that.
This is such a creative recipe (as are all of your recipes) and deserves the recognition. My recipe is so simple, I don't really understand the attention. Who knows what A&M are looking for? Thanks again for being so kind and gracious.
Nannydeb, you are very gracious! I knew all along you would win! But I appreciate the kindness and interest all the same.
Made this yesterday and it was delicious - the perfect creamy mix of sweet and savory - a good match for the Heirloom Tomato "Shorba" that I tested. Thanks!
Thank you so much for letting me know! I really appreciate it.
AntoniaJames made an interesting point about drupes under the video blog for this recipe. Let me add here, too, my comments about drupes! Sumac, a small tree, is in the "Rhus" family and includes many, many cultivars. Ground sumac can come from Rhus coriaria or aromatica. I am most familiar with the live staghorn sumac (Rhus typhina) growing in my area; you can make a sour lemonade- type drink from its berries. This kind of sumac has fuzzy antler-like branches with their red berry clusters I've heard described both as drupes or stangs. Botanically, the drupe refers to the exocarp, the fleshy outer skin, and drupes have an interior pit (like peaches, plums, and cherries). Raspberries I have heard described as "drupelets." Mangoes are technically drupes, too! So this recipes includes double drupes, worth another giggle or two in my book.
Apology for the typo with the last sentence- should say "So this recipe" includes.....
sounds so refreshing! Just right for summer. Thanks for the recipe Sagegreen, and congrats on being a finalist!
I love that it is so easy to make. It is an honor to be a finalist (even against such an elegant beautiful tart with marscapone!)
Oh, this sounds so interesting and so so good! I picked up some sumac in NYC yesterday (yay!), so now I can make your lovely lassi :)
I just realized I misspelled cardamom in my recipe, but hope to get that corrected. To play further with flavor and color of your drink, you can experiment by adding other spices, too, such as saffon and a little tumeric, which is supposed to have great health benefits. The color is part of the fun of making this.
Thank you so much. I love your blog. How neat to collaborate with a cousin between Mexico and Germany!
That should be interesting!! Let me know if that works out.
That is a great idea, drbabs! I have frozen my lassis in ice cube trays before, and then added few cubes to the blender with the regular mix. That works well.
This look so refreshing and full of great flavor!
Thanks. Before only aliyaleekong had noticed this. It was a "sleeper."
Congrats on the finals! This looks so lovely; I can't wait to try it. What an interesting twist. I hope our neighborhood food co-op has ground sumac!
Thanks. If not, you can find it at world spice or amazon:
http://www.worldspice.com
or
http://www.amazon.com/s/ref=?ie=UTF8&n=16310101&k=ground%20sumac&page=1 http://www.myspicesage.com/sumac-ground-p-235.html?s_kwcid=TC|8504|ground%20sumac||S|e|3628291952&gclid=CNT-hL-3jqMCFcl25QodZGcpdQ
I love lassi and I love the twist you've given it. Congratulations!
YUM! Congratulations Sagegreen!!! I got a few mangoes in my CSA box and now I know what I am going to make with them...I cannot wait to try this.
Thanks! I have resolved to follow a healthier route even more after plum week is over with more recipes in this direction.
What an interesting combination of flavors!
Congratulations...this sounds delicious...I have never made a lassi but I am going to make this soon!
Congratulations sagegreen!!!! I love lassies and am definitely making this. I'm so happy for you that you're in the finals this week. And thanks so much for the tip on the sumac. I'm allergic to nuts, as is my husband, and had no idea about the sumac. BTW, at least here locally, sumac is also available at WF in the small spice/herb boxes.
I can't believe I am in a final! Btw, if you rub a little sumac or a sumac berry on your wrist, you can see if you have a skin reaction the next day. If so, then do not use sumac. I have another kind of sumac in an iced tea recipe with more info. Some people who are allergic to nuts are actually fine with sumac...but pretest carefully! Or just increase the lemon zest as A&M brilliantly suggest.
Thank you. Does this mean I am in the finals? That would amaze me. Anyway, you can find sumac online even from Amazon.com among other sources.
Congratulation Sagegreen...I will have to make it when I come back from my trip!!
Thanks. It is a nice healthy drink that can be restorative after travels, since it is so quick to make! It is very cooling, particularly good after a spicy Indian meal.
Oh Sagegreen congratulations. I made a special stop just to get sumac yesterday because I wanted to make this to serve as a finale for an Indian meal. I can't wait to make it. Well done.
Thanks! I am making one last dish with plums that may get finished in time that has Indian inspiration. Sometimes I sneak in a little tumeric more for the color than the taste.
What a lovely incarnation. I grew up drinking this so so nice to see a twist...
Thanks. I make one kind of drink like this a day, so I always am happy to share the most interesting results.
You can find ground sumac online such as at Amazon. com. Don't buy the 50 lb. bag though. A few ounces will suffice.
http://www.amazon.com/s/ref=?ie=UTF8&n=16310101&k=ground%20sumac&page=1
Miranda is an editor at Food52.
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Heirloom tomatoes (use all red -- green tomatoes do not make the best color lassi), yogurt, sumac, lemon zest, honey, mango, and cardamom.
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You dice the mango and tomatoes.
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Add the mango and tomatoes to the blender.
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Drop in the yogurt -- we used Greek-style Fage yogurt.
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Sumac (again, double the lemon zest if you can't get sumac).
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Sagegreen keeps the honey tame -- add more if you like a sweet lassi.
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Then whiz away!
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Chill the lassi. Garnish with sumac and mint. Drink.
This sounded so strange I knew I had to try it, and I loved it! This would be fabulous on a hot day, with some spicy food. So refreshing, thanks for your share, Tricia