Check out this newly uploaded video on how to prepare easy and simple mango lassi.
In India, alphonso mangoes are known as “the king of mangoes” on account of their unmatched taste and texture. They are simply the tastiest and also the most expensive of the 1500 different varieties of mangoes you can find in India. As a child, I remember the boxes of alphonso mangoes delivered to our home every season (April-May) from our family farm in India’s most prominent mango-growing regions, Ratnagiri, in the state of Maharashtra.
Here in the US, I use mango puree tins (marked “Alphonso” and from that same region) from the Indian grocery store to make mango-flavored smoothies (“lassi”) all year around.
Yoghurt-based mango lassi is easy and quick to prepare: blend puree, milk, yogurt, sugar and salt and you’re done! A chilled glass of this on a hot summer day is very refreshing.
- 1 cup mango puree (the rest I put in a container and freeze it for later use.)
- 1/3 cup milk (I like to use low fat, but if you like you can use whole milk too, will just be richer and creamier).
- 3 heaped tablespoons of non-fat yogurt (1/2 cup)
- 1/4 cup granulated sugar
- a small pinch of salt
- 1/2 to 1 cup ice cubes
Put the above ingredients in a blender and blend. Serve chilled . Enjoy!