The Indians have been indulging in drinkable yogurt for millennia, and this, essentially, is what Lassi is. It is drunk as an accompaniment to meals, particularly at lunchtime, and comes in in either sweet or salty versions (see Ann’s Tips). The most common sweet lassi is made with ripe mangoes, and this is what we’re making for you here with this Mango Lassi recipe. It’s really delicious. If your mango is sweet, you really won’t need to add any extra sugar, and we’ve thinned it with coconut milk instead of regular to give it an even more exotic edge. Enjoy!
Ann’s Tips and Tricks
If you can’t find fresh, you can make this with frozen mango pulp or chunks, just defrost first.
In India, to combat gastroenteritis, a pinch of turmeric is added to salt lassi. Here’s how to make it. Blend 1cup plain yogurt, ¾ cup water, a pinch of turmeric and a pinch of salt (or add salt to taste). That’s it.
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