Well just when I thought I was done with my recipes for this week, I had one lone gorilla orange blossom tomato left and a mango that needed to be used up as well. I had bought ground sumac a few weeks ago (at a mideastern grocery) without much thought to using it for summer drinks, but then this little experiment brought these ingredients together. The ground sumac offers a savory, lemony flavor to this recipe which delivers a very rich, creamy lassi, pretty darn healthy, too. Sumac comes from the cashew family, so if you have nut allergies take precautions. – Sagegreen —Sagegreen
Test Kitchen Notes
The lassi is deeply underappreciated, don’t you think? Cooling and substantive, it responds to your thirst with tang and candor. Here, Sagegreen makes a lassi (the second lassi submission for the tomato theme – one more and we’d have had a trend, friends) that’s expansively flavored, with not just mango but tomato, too. With not merely cardamom and honey but a sprinkling of sumac (if you can’t find it, just double the lemon zest). The tomato has a way of sharpening up the mango with gutsy contrast. Serve this extraordinary treat (well-chilled!) to guests and make them guess the secret ingredients. – A&M —The Editors
thick Greek or Turkish yogurt, chilled
chopped heirloom tomato that is sweet and juicy (Gorilla Orange Blossom or Valencia, for example)
cubed fresh mango
ground sumac (see photo) or 1/8 teaspoon grated lemon zest
zest of fresh lemon
1 1/2 tablespoons
acacia honey (or other type of your choice) to taste
ice cubes, crushed up
sprinkle of sumac for garnish
spearmint leaf (or other herb) for garnish
- Combine all the non-garnish ingredients in a blender and process. Chill, if desired.
- Garnish with sumac sprinkles and a fresh herb sprig.