In an ideal world, I’d have time to plan, prepare and leisurely consume a complete, well-rounded meal. But like most other people, I just can’t find the time. (And I’ve only got one mouth to feed. Parents, I respect you.)

I often rely on smoothies for a tasty meal on the go, but I quickly became bored of the same old fruit combinations. I needed something a bit more interesting to add into the mix. Enter the lassi, a traditional yogurt-based beverage from India and Pakistan. The mango version is gaining popularity worldwide, and with good reason. It’s sweet, tangy and smooth, and the cardamom and rosewater—which you can find at Whole Foods Market and many other supermarkets—give it distinct floral notes.

Mango Lassi

Serves 2

1 cup 2 percent plain Greek yogurt
1 cup frozen mango
½ cup milk
¼ cup water
2 tablespoons sugar
½ teaspoon rosewater
¼ teaspoon cardamom
5 ice cubes

Combine yogurt, mango, milk, water, sugar, rosewater and cardamom in blender. Process until combined. Add ice cubes. Pulse until crushed, about five 1-second pulses, turning off blender and scraping down sides as necessary. Serve cold.