Heirloom Tomato and Mango Lassi with Ground Sumac Recipe on Food52

Author Notes

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


  • 1 cup

    thick Greek or Turkish yogurt, chilled

  • 1/2 cup

    chopped heirloom tomato that is sweet and juicy (Gorilla Orange Blossom or Valencia, for example)

  • 1/2 cup

    cubed fresh mango

  • 1/8 teaspoon

    ground cardamon

  • 1/2 teaspoon

    ground sumac (see photo) or 1/8 teaspoon grated lemon zest

  • 1/8 teaspoon

    zest of fresh lemon

  • 1 1/2 tablespoons

    acacia honey (or other type of your choice) to taste

  • 2

    ice cubes, crushed up

  • sprinkle of sumac for garnish

  • spearmint leaf (or other herb) for garnish

  1. Combine all the non-garnish ingredients in a blender and process. Chill, if desired.
  2. Garnish with sumac sprinkles and a fresh herb sprig.