Mango the king of fruits is the crowning glory of summer. You can include this gorgeous tropical fruit to create many interesting recipes.
Lassi is a coolant which is enjoyed throughout India especially in summer. In different parts of India, lassi is consumed either in the sweet or savory form. You can flavor it with spices, herbs and fruits. It is a classic cold yoghurt/curd drink. Sweet lassi is equivalent to a smoothie.
Today’s recipe is the most loved and popular Mango Lassi. The flavor of mango lassi depends on the variety of mango. Alphonso Mango is ideal as it is wonderfully fragrant, has a luscious texture, very sweet, pulpy and has beautiful saffron color which is irresistible. This prized Indian mango tastes heavenly in its natural form and is the best for all sweets and desserts.
To relish a good lassi it is very important that the curds should have a smooth and sweet flavor. Sour curds/yoghurt will definitely spoil the taste. If the mango is exceptionally sweet then there is no need to add sugar to the lassi and it tastes better with natural sweetness.
Even though ripe mangoes are high in calories, you can still enjoy this lovely fruit in moderation. You can whip up this mango lassi for breakfast, as an anytime cool drink or even as a dessert.
So here’s the recipe for a velvety smooth, deliciously thick Mango Lassi… to refresh you and to help you keep cool this summer…
½ litre (500 ml.) fresh Plain Curds/Yoghurt
½ cup fresh Milk
2 fresh Mangoes (only pulp) (I used fresh Alphonso)
Sugar to taste
A dash of fresh Green Cardamom pwd.(optional)
Few Ice Cubes
Garnishing (optional): Use as per preference.
Few strands of Saffron (Kesar)
Whiz together all the above mentioned ingredients in a blender till frothy & thick.
Chill in the mango lassi in the fridge.
When it is time to serve, pour the mango lassi into individual chilled glasses & serve chilled/cold immediately.
Pour chilled mango lassi over ice cubes if you prefer it extra cold.
Tips & Suggestions :
· Do not use sour curds/yoghurt to prepare lassi.
· Select quality fruits which are without blemish and the skin should be yellow and smooth.
· Depending on the thickness of the lassi you desire, add or reduce the quantity of milk.
· For rich & creamy lassi, use full fat milk, curds/yoghurt.
· It is better to use fresh mangoes, preferably when they are in season but you may use tinned/packaged mango pulp.
· Good quality mangoes like Alphonso determine the final quality taste & color of the lassi. You may use mangoes that you like and are comfortable with.
· Pulpy mangoes determine the thickness of the lassi but if you prefer low fat & thin lassi then use juicy mangoes and low fat milk and curds.
· You do not need to add sugar since mangoes are very sweet but if you have an extra sweet tooth then adjust accordingly.
· It is always better to have the lassi fresh and chilled/cold but the lassi can be refrigerated and enjoyed later.
· If you do not like milk or are allergic to milk, then you may use some water to thin the lassi and if you prefer the thinner version.