Mango Lassi Smoothie Recipe

mango lassi


Here is a guest post from our customer Holly!

One of my kids’ favorite drinks at Indian restaurants is the delicious Mango Lassi.  It’s basically a mango milkshake made with yogurt.  Today my son is home sick from school, and when I started talking about tasty things to cook with the mango we got in our Brewers Organics delivery yesterday, he immediately said Mango Lassi!!  Henry helped out on this very simple recipe and we are smiling and feeling full and satisfied after drinking our tasty drinks.



1 cup fresh chopped mango, peeled with stone removed

1 cup plain yogurt

½ cup milk

3 tsp organic or cane sugar (recipe calls for 3, we added one more to sweeten it more!)

Dash of cardamom


Put all ingredients in the blender and blend for about 2 minutes.  Sprinkle additional cardamom on top after pouring into 2 glasses.  Enjoy!.

Cabbage Mango Salad


Cabbage Mango Salad


By Lucinda Clark:

Originally I think I was trying to make slaw for fish tacos or something, and well, I made this and found out is EXCELLENT eaten all by itself. A very healthy and filling dish. It is great for fish tacos, as a side dish,  for eating by the spoonfuls, or with chips.

  • 1/2 head of cabbage – shredded (I used red cabbage here, but any cabbage will work)
  • 1/2 onion – diced.
  • 2 carrots – shredded
  • juice of 2 limes
  • 1 bunch cilantro- chopped
  • 2 Mangoes – diced

Mix together, let sit for about 30 minutes so the flavors meld, and  enjoy!

originally posted on

Mango Peach Smoothie & Mint Lime Cooler

A guest post from Holly:

Refreshing, healthy and fresh drinks – so easy to drink.  Fruit compliments of Brewers Organics!  I am also offering a great drink recipe for those of you who don’t know what to do with the mint growing in your yards and gardens!

mango and lime

Mango Peach Smoothie

4 ripe mangoes – peeled

4 large ripe peaches – peeled

Slice and put in the blender with ice.

Mint Lime Cooler

This recipe combines two flavors that are particularly noted for their cooling, thirst-quenching qualities:  lime and mint.

Serve in frosted mugs with plenty of ice, and a sprig of mint leaves floating around for show.


5 sprigs fresh spearmint, each about 10 inches long

3-4 quarts water

Juice of 5 limes (about 2/3 cup)

1 tbs fresh lemon juice

1 ¾ cups sugar

1/8 tsp granulated ale yeast (also ¼ cup lukewarm water)


1.      Place mint sprigs in a Mason jar or in a pan.  Pour in 2 quarts of boiling water, cover and allow to steep for 1 hour.

2.      Put 1 quart of water into a glass jug, then add the lime juice and lemon juice

3.      Remove mint from its water.  Stir sugar into the minty water, continuing to stir until sugar is dissolved

4.      Add this liquid to the liquid in the jug.  Top off jug with water of the appropriate temperature to make overall jug contents lukewarm.  Leave a little room at the top for the yeast water.

5.      Put ½ cup lukewarm water into a teacup, then add the granulated ale yeast.  Add to jug, cap and invert to mix.

6.      Bottle, then store in a dark place.

7.      With its fairly high concentration of citrus juices, this beverage will take longer than most to carbonate – about 5-7 days is typical.  When carbonation is right, refrigerate.

Easy Mango Lime Sorbet Recipe


A guest post from Holly:

Hot summer days call for cool, simple and fresh desserts!  How about cooling off with a Mango Sorbet?  Mangoes, fresh from last week’s Brewers Organics delivery!  Served to the kids in cool looking margarita glasses, it tasted like creamy mango ice cream, but without all the sugar and fat.  Mangoes are being ordered in our next week’s box so I can do this again!

Mango Lime Sorbet

2 pounds of ripe or overripe mangoes

Pinch of coarse salt

1 tsp finely grated lime zest for sprinkling

1 tsp lime juice (from one lime)

Lime wedges for garnish

Peel mangoes and cut flesh away from pits; discard pits.  Cut mango flesh into 1 in. chunks and freeze uncovered (on a baking sheet) until hard (at least 8 hrs).  Once hard, mangoes can be transferred to plastic freezer bags and can be kept frozen up to 2 months.

Remove mangoes from freezer and let soften slightly at room temperature.  Place mangoes and salt in a food processor; puree until smooth.  Pulse in juice to taste.  Serve immediately, scooped into bowls and sprinkled with lime zest and garnished with lime wedges.



Pineapple Mango Salsa Recipe


mango salsa


Last week we received our very first box from Brewers Organics and we could not be more impressed!  Our order included the typical bananas and strawberries but it also allowed us to branch out and try new things like English Peas and Ataulfo Mangos.  Since the weather has now gotten warmer, we are all looking for meals that are lighter and more refreshing.

One of our favorite summer meals is grilled salmon with pineapple mango salsa.  Salmon always turns out great on the grill if they are made on cedar planks.  This allows the fish to cook more even and not stick to the grill itself.  All it takes is approximately 4-5 minutes per side.  The same cook time works inside as well if you prefer to use the broiler in your oven.

Below is just one of many variations of Mango Salsa you can make.  Another great feature is there is no cooking required!


• 1 cup chopped peeled mango

• 1 cup diced pineapple

• ½ cup diced red pepper

• 1 plum tomato, chopped and seeded

• 3 tablespoons minced fresh cilantro

• 2 green onions, sliced

• 2 tablespoons lime juice

• 1 tablespoon lemon juice

• 1 jalapeno pepper, finely chopped


In a large bowl, combine the ingredients. Cover and refrigerate for 1 hour or until chilled.  Yields 2-2/3 cups

Banana and Mango Smoothie or “It’s Raining Bananas and Mangos”

Banana Mango Smoothie in glasses


My kids have fallen in love with mangos. Each week, we eat at least 4 of this  sweet fruit. Perhaps I need to grow a mango tree. In Wisconsin? Sorry, kids! Did  you know mango trees can grow up to 60 feet tall? Not really for my small back  yard! This “king of fruit” is rich in anti-oxidants, potassium and fiber. Who can turn down requests for mango snacks?

We love to eat this delicious fruit in its purest form: peeled and cut into  bite-sized pieces. However, this week we decided to branch out into the smoothie world. It has been a hot week so far, so we have been searching for cool drinks  and snacks. We came up with this recipe to use mango and banana with our favorite vanilla yogurt. Nutritious and delicious!


1½ cups mango, peeled and cut-up

1 medium banana, sliced

1 ½ cups vanilla yogurt

½ cup milk (or more, if desired)

Banana Mango Smoothie food prep


1. For this recipe, it is helpful to freeze the mango pieces for an hour or so to make the smoothie nice and cold! Let thaw for 10 minutes before putting it  in the blender.

2. Place all ingredients in the blender and blend until smooth.

3. Add a bright colored straw and drink with delight! If the smoothie is too thick to your liking, add more milk to your cup and simply stir with your straw.

Banana Mango Smoothie and Nolan


The verdict was “Yum Yum!“ and “Amazing!“ from my two children. Discussions of what to call this drink started very silly and then ended with “It’s Raining  Bananas and Mangos.” The children also helped with the visual presentation by  adding their toy banana and tropical Little Person to the table. (Sorry, no toy  mangos in the toy box!) The best part of this demonstration was watching them drink contentedly in silence until the final loud slurps of the straw emptying every last drop from the bottom of the glass.