Mango Lassi Recipe
I got a box of mangoes when I hosted my recent Foodbuzz 24, 24, 24 Summer White Party. I used half to make lobster and mango salad and also the other half for mango lassi–my favorite Indian beverage.
Even though I grew up in Malaysia where Indians are the third largest ethnic group, I’d by no means had mango lassi until I came to the United States. I very first tasted it in an Indian buffet restaurant and since then I am hooked. I love its fruity sweet taste, creamy richness from yogurt and milk, plus the smoothness of blended mango down my throat. Mango lassi is just ideal with fiery and spice-laden Indian food…
Here is my simple mango lassi recipe that is certainly totally painless to prepare. I use honey as an alternative to sugar and that truly does the trick for me!
Substances:
two ripe mangoes
2-3 tablespoons honey or to taste
1/2 cup milk
1 cup yogurt
Method:
Peel the mango skin, discard seed and cut the mangoes into tiny pieces. Combine all of the components in an electronic mixer or blender and blend well. Make sure the mangoes are fully blended into juice.
Adjust the components as per your taste, pour into glasses, freeze inside fridge for 30 minutes or serve instantly.
