Mango or Melon Lassi

Note from Cheri: The recipe and text below is reprinted with permission from A Real American Breakfast by Chery Alters Jamison and Bill Jamison, 2002 William Morrow. For more sample recipes or to learn more about the fabulous book, click here.

Similar to a fruit smoothie, though East Indian in origin and seasoning, mango lassi makes a superb breakfast drink, as we learned from an Indian-American child in Albuquerque. Top with chopped pistachios or a few slivered almonds.

1 cup chopped ripe mango (about 1 mango) OR 1 cup chopped cantaloupe, watermelon, or honeydew 1/2 cup plain yogurt 4 to 6 ice cubes sugar and ground cardamom to taste chopped pistacios or slivered almonds for garnish

Serves 1 Puree until smooth. Check the flavor and add sugar and more crdamon if needed. If practical, refrigerate the lassi for an hour or longer before serving. Pour into tall glasses and sprinkle with chopped nuts if you wish.