Mango Lassi
Lassi is usually sweet but sometimes a salty drink made in the Indo-Pak subcontinent since ancient times. It is, basically, a form of buttermilk. Lassi was originally made in a clay pot with a wooden mixer also known as ‘Madhani’. The lassi made in madhani did not have the texture of the modern lassi. It used to be thin and watery. These days due to the use of electric mixers and blenders the lassi usually is thick like a milkshake.
Lassi has its origin in Punjab nut still is famous throughout South Asia. The basic recipe of lassi is usually made using yoghurt, milk or water and sugar or salt. The traditional recipe has morphed into fruity lassi or spicy lassi. Mango lassi and cardamom lassi are famously known sweet lassi recipes, while the salty lassi is also sometimes made with a twist of cumin in it. In India, cannabis lassi or “bhang lassi” is also served on festivals and different occasions.
Ingredients:
- Mango 1 cup
- Sweet yoghurt 1 cup
- Milk ½ cup
- Sugar 2 tablespoon
- Ice cubes 5-6
Directions
Step 1
Peel the mango completely and make sure there is no peel left of the mango as the mango peel tastes bitter.
Step 2
In an electric blender, put these cubed mango pieces. Add in the yoghurt, milk, sugar and ice cubes. Blend these up until the lassi turns smooth.
Step 3
Pour this lassi into glasses and garnish with mango cubes or mint leaves. The mango lassi is now ready to be served.
|
Preparation time |
Making time |
Serves |
|
5 min |
1 min |
2-3 |
