In early December I (via a friend) discovered a little restaurant in a small town about 40 minutes away from where I live. It's in a little truck stop that you'd otherwise drive by. It's an Indian restaurant and it's just about the best food I've ever had in my life. I went there on an adventure with a group and we fell in love. It's called Waco Restaurant (the town is called Waco) and I highly suggest you take a trip there.
While there we tried a drink called Mango Lassi. It's a smoothie like no other. It's apparently a traditional Indian beverage and I'm in love. I've discovered how to make it at home and I though I'd share it here.
For starters I use Kesar mango pulp. Mango pulp is ideal for a smoothie because fresh mangos are stringy and will leave that residue if you blend them. It freaks me out, and this is mostly natural. 93% real mango.
You can get the Kesar mango pulp online or at an Indian market.
I use 3/4 cup of this.
You can store the extra in the fridge in Mason jars. A sealed container will preserve it longer than, say tin-foil over the top.
For yogurt I use any organic-Greek-style. My favorite is Brown Cow, but the Mountain High works great too.
I use 3/4 cup of this as well.
Shout-out to real ingredients.
Than I add 1/2 cup of milk and mix it all together in a bowl. (Crazy, I know)
Pour over ice if you like cold things.
Hint: If you want a thinner consistency use more milk-less yogurt, if you like thick smoothies that you practically scoop out more yogurt-less milk.