I know it’s my third post in a row with mangoes…..fresh or ripe…mangoes hold a special place in my heart…..whether it is a pickle or jam, mousse or sorbet, ice cream or kulfi or just eating it raw or slicing down to add in salads, pairing up with curd rice or in with any vegetable(s)…..I love to indulge myself with this fruit when it is in the season. No day pass by without gratifying myself with this juicy delight. My only reason to like summers apart from summer vacations at school times is Mangoes.
Bringing in the hint, the mangoes are just about to arrive, my mom use to place a bed of dried grass in the patio. And when the freshly plucked fruits arrive in cartons from the fields, then the unripe ones are carefully laid on the bed of dried grass to get ripe naturally and the ones which are ripe are soaked for 2-3 in a bucket full of water to remove the dust from them. Then the fresh mangoes are either pureed or cut into pieces. Of all the many recipes made with mangoes as the core ingredient, I love mango lassi.
That cute wooden box is gift from Valarmathi and that pickle jar is from Shanti jee . Thank you to both of you….
Mango Lassi Recipe
- 3 cups plain, low-fat Yogurt
- 1 cup fresh & ripe Mango pulp
- ¼ cup Sugar/2 tbsp. Honey, optional
- 1½ cups chilled Water
- 1½ cups crushed Ice
How to make Mango Lassi
- Place all the ingredients in a blender and blend for about a minute until frothy.
- Pour into chilled glasses and serve.
- Last but not least add your ‘love’ to make the dish ‘YUMMY’.
- You can garnish with fresh mint leaves on top or whipped cream or saffron strands
- You can also use fresh ground cardamom powder, chopped pistachios, crushed mango flavored corn flakes, chopped mango pieces or chopped almonds.
- I have garnished this lassi crushed ‘Peanut Parline’. It tasted awesome. Try it…
- You can skip sugar or honey, if you feel the mango pulp is sweet enough.
- You can use fresh cardamom powder or saffron strands to the mixture in blender for an aromatic lassi.