(Photo: Hannah Whitaker; Illustrations by John Burgoyne)

Tropical fruit like mango is a sweet, tangy bridge between winter’s citrus and the first berries of spring—especially now, when Mexico’s creamy Ataulfo variety is in season, and India’s renowned Alphonsos are expected to arrive any day at the Patel Brothers megamarkets in Queens. These varieties are virtually fiberless, which makes for smooth-as-silk lassis in this recipe from Park Avenue Spring pastry chef Richard Leach.

Richard Leach’s Mango Lassi

1 ripe mango (approximately 3/4 cup)
2 cups goat’s-milk yogurt (at Patches of Star Dairy, Union Square Greenmarket)
1/2 cup granulated sugar, or to taste (the sweeter the fruit, the less you’ll need)

Slice mango lengthwise along the seed. (1) Score the fruit both lengthwise and widthwise, then (2) invert so cubes protrude from skin. (3) Slice them off, and repeat procedure with the other half of the fruit, then slice, skin, and dice the remaining fruit around the seed. Combine with yogurt and sugar in a blender and purée at medium speed until smooth. If necessary, pass through a fine strainer and serve. Makes 2 servings.

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• Archive: “In Season”
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• Table of Contents: Apr 27, 2009 issue of New York | Subscribe!