Mango Lassi
By Petrina Verma Sarkar, indianfood.about.com

Mango Lassi, the Indian version of a Smoothie, is the perfect cooler on a hot day. You can add extra sweetness to it (if you like) with sugar or honey. If you're making it for kids and want to avoid the sugar, use unsweetened fruit juice or pulp.

3 glasses of yogurt (use a glass you will serve the lassi in, to measure)
1 glass of crushed ice (measure as above)
1 glass ripe mango pieces or pulp
Sugar to taste/unsweetened fruit juice or pulp
1 tsp slivered almonds for each glass
A dollop of thick cream for each glass (optional)

Put the yogurt, mango, ice and sugar/juice/pulp in a blender and blend till smooth. Pour out into glasses, top with a dollop of cream each and slivered almonds and serve.

This recipe makes 4 glasses of lassi.

Peach Lassi
by Sheela Prakash, https://www.thekitchn.com/

It’s a riff on a classic lassi, an Indian yogurt-based drink that is thick, creamy, and cooling. Mango is the most common fruit to use in the drink, but here we’ve switched it with peach for a more in-season approach.

It can be enjoyed for breakfast (it’s an ideal way to start a sticky summer morning) or as a snack when you need a break from the heat mid-afternoon.

1 large peach, pitted and cut into 1/2-inch pieces (about 1 cup)
3/4 cup whole or 2% plain Greek yogurt
1/4 cup milk (dairy or nondairy, like almond)
1 tablespoon honey
1/4 teaspoon ground cardamom
Pinch flaky sea salt or kosher salt

Combine the peaches, yogurt, milk, honey, cardamom, and salt in a blender and purée until smooth. Pour into 2 chilled or ice-filled glasses and serve.

RECIPE NOTES
Storage: Leftovers can be stored in the refrigerator for up to a day.

Serves 2