Mango lassi

When it comes to spice tolerance, where do you fall?

I would say I am somewhere in the middle.

I’ve always been really impressed with people who have a really high spice tolerance because I absolutely do not. But I’ve also known people who have thought that ketchup is too spicy, and I can definitely tolerate hotter foods than that.

I have been known to order mild or no spice when we go out to for tofu soup or for hot pot.

Yes, I am that person.

But there are also certain foods that I will suck it up even though there are flames coming out my ears and tears going down my face, because they are just so good – Thai green curry, jalapeno poppers… Mmm. So good, so worth it.

What are the spicy foods that are worth it for you?

Remember that suuuuuuper spicy stir-fried udon?

Yeah… we had to cool things down a little.

And I just happened to have some ripe mangoes in the fridge, so the timing was perfect!

Mango and cardamom lassi

from Made in India, by Meera Sodha

  • 4 ripe mangoes (preferably Alphonso, Kesar, or Honey)
  • 1/2 tsp ground cardamom
  • 2 cups homemade or greek yogurt
  • 4 ice cubes
  • sugar, to sweeten
Cooking Directions
  1. Place the mango flesh in a food processor or blender, along with the cardamom. Spoon in the yogurt, add the ice cubes, and blitz.
  2. Sweeten with sugar to taste, and if it’s a bit too thick for your liking, use a little water or milk to thin it out.

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