Monday, June 2, 2014

Indian Mango Lassi Recipe

I drove back from Fresno to L.A. this weekend and the temperature outside was exactly 99 degrees!  I don't mind the heat actually, but, I sure was thirsty for a mango lassi!  I stopped along the way to buy some mangos, yogurt and fresh mint.  When I reached home to L.A., I quickly whipped up a batch and then rushed up to the rooftop to take a photo before the sun set (apologies for the limp mint garnish...I guess it was too hot in the trunk!).  This was the best mango lassi I've ever had!  It was even better than the version you find in Indian restaurants. The secret, if you can call it that, is to use fresh mangoes (the smaller yellow ones, not the big red ones which have too many "threads" in the pulp), instead of the canned mango pulp that most restaurants tend to use.  Trust me, it's totally worth the "effort" to cut up fresh mangos!  And when you make it at home, you can sweeten it to your own taste using what ever kind of sweetener you like!  If you like the taste of restaurant style mango lassis, then I would add a little more sugar, as they tend to be more on the sweet side.  





Mango Lassi Recipe
Makes 2

2 mangos, peeled and seed removed (makes 1 cup of mango pulp when blended)
2-3 tablespoons sugar (or other sweetener, such as honey)
1 cup yogurt
1/4 cup milk (this is optional, but it makes the consistency thin, like the restaurant version)
2-3 ice cubes (optional)
1 cardamom pod, casing removed and seeds crushed (optional)
1 sprig of mint to garnish

In a blender, blend mangoes, until they are throughly liquified.  Next add yogurt, milk, sugar and cardamom.  Lastly you can add a few ice cubes to the blender if you would like it to be colder, but this step is optional.  

Pour your mango lassi into a glass, garnish with a sprig of mint and enjoy!




1 comment:

  1. Whoa! I gotta wear my sunglasses to look at this post and I LOVE it!!!
    Flannery
    http://www.thefashiontweaker.com

    ReplyDelete