Heirloom Tomato and Mango Lassi with Ground Sumac
Chill the lassi. Garnish with sumac and mint. Drink.
Heirloom tomatoes (use all red -- green tomatoes do not make the best color lassi), yogurt, sumac, lemon zest, honey, mango, and cardamom.
You dice the mango and tomatoes.
Add the mango and tomatoes to the blender.
Drop in the yogurt -- we used Greek-style Fage yogurt.
Sumac (again, double the lemon zest if you can't get sumac).
Sagegreen keeps the honey tame -- add more if you like a sweet lassi.
Then whiz away!
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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
Food52 Review: 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 - A&M
Serves 1-2
- 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 tablespoon 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
- Combine all the non-garnish ingredients in a blender and process. Chill, if desired.
- Garnish with sumac sprinkles and a fresh herb sprig.
- Your Best Recipe Using Heirloom Tomatoes Contest Finalist!
Tags: creamy, Healthy, heirloom tomatoes, honey, mango, sumac, yogurt
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about 1 year ago WCmom
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
about 1 year ago Sagegreen
Thanks so much, Tricia!
about 2 years ago Kitchen Butterfly
Made 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!
about 2 years ago Sagegreen
Thanks so much, Kitchen Butterfly! I am delighted you enjoyed it.
over 2 years ago onetribegourmet
Love your Lassi recipe!
over 2 years ago Sagegreen
Thanks! It is so nice to see your use of sumac in your recipe, too. Congrats on your win!
over 2 years ago hummingbirdap
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.
over 2 years ago Sagegreen
Thanks, humingbirdap. It will be so great to have heirloom tomatoes again, too.
over 2 years ago olin77
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...
over 2 years ago Sagegreen
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!
almost 3 years ago Sagegreen
Thanks, everyone! You are all really great. I love this site: Never has losing been so sweet!!
almost 3 years ago adamnsvetcooking
Everyone on this site is a winner in my eyes! Bunch of creative and amazing people :)
almost 3 years ago Lizthechef
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!
almost 3 years ago TheWimpyVegetarian
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.
almost 3 years ago thirschfeld
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.
almost 3 years ago Sagegreen
You are very kind! Thank you.
almost 3 years ago nannydeb
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.
almost 3 years ago Sagegreen
Nannydeb, you are very gracious! I knew all along you would win! But I appreciate the kindness and interest all the same.
almost 3 years ago Kerstin
What a unique and creative recipe - I love it!
almost 3 years ago Sagegreen
Thank you!
almost 3 years ago gingerroot
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!
almost 3 years ago Sagegreen
Thank you so much for letting me know! I really appreciate it.
almost 3 years ago Sagegreen
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.
almost 3 years ago Sagegreen
Apology for the typo with the last sentence- should say "So this recipe" includes.....
almost 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
sounds so refreshing! Just right for summer. Thanks for the recipe Sagegreen, and congrats on being a finalist!
almost 3 years ago Sagegreen
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!)
almost 3 years ago WinnieAb
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 :)
almost 3 years ago Sagegreen
Thanks. I hope you like it!
almost 3 years ago lapadia
Congratulations on the EP, and good luck as a finalist!
almost 3 years ago Sagegreen
Thank you. It is pretty thrilling!
almost 3 years ago Sagegreen
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.
almost 3 years ago wanderash
Very clever! This is a great recipe! Congrats!
almost 3 years ago Sagegreen
Thank you so much. I love your blog. How neat to collaborate with a cousin between Mexico and Germany!
almost 3 years ago Midge
Looks beautiful and sounds utterly refreshing. Bravo Sagegreen!
almost 3 years ago Sagegreen
Thanks. Saturday is going to be such fun!
almost 3 years ago drbabs
Barbara is a trusted source on General Cooking.
Congratulations! Lovely recipe!
almost 3 years ago Sagegreen
Thanks, but you have got me interested in ice cream now!
almost 3 years ago drbabs
Barbara is a trusted source on General Cooking.
I wonder if you could turn your lassi into a frozen yogurt.
almost 3 years ago adamnsvetcooking
That should be interesting!! Let me know if that works out.
almost 3 years ago Sagegreen
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.
almost 3 years ago KelseyTheNaptimeChef
This look so refreshing and full of great flavor!
almost 3 years ago Sagegreen
Thanks. Before only aliyaleekong had noticed this. It was a "sleeper."