Tamarind pulp can be found in jars on the international foods aisle. Or look for tamarind pods in the produce section and peel the sticky pulp away from the seeds. Using peaches adds fresh sweetness to balance the tamarind tang.

Danielle Centoni


Ingredient Checklist


Instructions Checklist
  • In a blender combine yogurt, 1/4 cup water, the tamarind paste, peach slices, mint leaves, and honey. Blend until smooth, adding water as needed to reach desired consistency. If desired, rim glasses with chili-lime seasoning and top lassi with mint leaves. Serves 4.



To remove the pulp from fresh tamarind, break open the papery pods and peel the sticky fruit away from each seed inside. Discard the bean-like seed. You may need to add more cold water to thin out the consistency.

Nutrition Facts

210 calories; 2 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 10 mg cholesterol; 46 mg sodium. 183 mg potassium; 37 g carbohydrates; 2 g fiber; 33 g sugar; 12 g protein; 0 g trans fatty acid; 323 IU vitamin a; 88 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 136 mg calcium; 1 mg iron;