Honey (Recipe: mango lassi)
First published in February 2008, this updated pantry ingredient post features new photos and links. Often served for dessert, lassi, an Indian smoothie, makes a perfect breakfast or lunch, and best of all, you can use frozen fruit from the grocery store at any time of year.
Sugar pie, honey bunch
You know that I love you
I can't help myself
I love you and nobody else
When I saw this squirt jar of Canadian honey in our village grocery store, I knew I had to write a little valentine to my resident Canadian honey bunch.
Then I started to wonder, "Are there really honey bees in Canada? Isn't it too cold?"
Ha! Not only are there bees, but, according to the Canadian Honey Council, the government actually has invested in the long-term sustainability of the honey bee population. Which, of course, makes me wonder why the US government is investing in war, while Canada is investing in bees.
War and bees...
(I know. I can hear the groans.)
Honey, a natural sweetener with anti-microbial and antioxidant properties, has been made exactly the same way for 150 million years. Bees, which travel up to two miles from their hives, collect flower nectar in their mouths. The nectar mixes with an enzyme in the bees' saliva, and it becomes honey. They carry the honey back to the hive and deposit it into cells in the wall. The fluttering of the bees' wings creates sufficient ventilation to cause evaporation of excess moisture from the honey.
Stored in a cool, dry pantry cupboard in an airtight container, honey will keep forever. If it has crystallized, place the jar in a bath of hot water for a few minutes to loosen things up. To measure, coat a glass measuring cup with canola spray before you fill it, and the honey will slide out easily.
Makes 2 quarts, approximately 8 servings.
3 cups diced fresh or frozen mango
1 cup fresh orange juice
1 cup ice cubes
1/4 cup honey
2-1/2 tsp rose water (available at Indian or Middle Eastern markets)
3 cups plain yogurt (regular, low fat, or nonfat)
Combine half of first 5 ingredients in a blender, and process on high until well combined, approx 30 seconds. Add 1-1/2 cups yogurt and process until frothy, 45 seconds. Pour into a pitcher. Repeat with remaining ingredients. Serve immediately.
Other recipes that use these pantry ingredients:
Honey yogurt waffles, from Two Peas & Their Pod
Mango yogurt smoothie, from The Kitchn
Frozen mango lassis, from Eat, Live, Run
Honey-yogurt pie with fresh mango, from Rainforest Recipes
Oat-mango smoothie with blackberries, from Lisa's Kitchen