It’s official. I can no longer see my feet. Oh, they’re down there—sometimes I lean forward to greet my toes and confirm this fact—but without question my view to the floor is looking more rotund these days.
With eight months of pregnancy under my quickly expanding belt, I’ve noticed that people love to ask pregnant women certain questions. “Have you had any food cravings?” is at the top of the list. They always look mildly crestfallen when I scratch my head and shrug my shoulders. Where are my stories about eating pickle and peanut butter sandwiches at midnight?
Aside from a raging sweet tooth (nothing new) and a carnivorous bent (very new), I can pinpoint only one food craving during this whole pregnancy, and that’s what I’m going to share with you today.
Let’s talk about mangos, people. Even better, let’s talk about mango lassis. No, this isn’t a tropical cousin of America’s favorite collie. It’s a traditional Indian drink that has hit the spot for months now.
Healthier than the bites of Haagen-Dazs mango ice cream that rounded out my breakfast this morning, mango lassis are a blended beverage made with yogurt and milk. My favorite version from a local Indian restaurant uses nonfat yogurt, which surprises me every time, given its creaminess. You can use nonfat, lowfat, or whole fat milk and yogurt for this recipe; I used 2 percent milk and whole fat maple yogurt and omitted the sugar, with admirable results.
Recipe adapted from Jamie Oliver
½ cup milk
½ cup plain yogurt
1½ – 2 cups chopped mango
optional: 4 teaspoons sugar, to taste, or feel free to try salt and cardamom seeds
Put all the ingredients into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Feel free to try salt and cardamom seeds. The lassi can be kept refrigerated for up to 24 hours.