Mangoes are here…
The seasons have changed, the flowers began to bloom and guess what..it is mango season…
I have been waiting for a long while for these beauties. I drooled over every blogger’s mango collection. Just because we are in the ‘other” hemisphere our seasons are now topsy-turvy. So when mangoes came I was the first one to drag the sleepy husband up to the farmers market. I needed a helping hand for the haul.
Yes, now I am mango rich.
If you follow my FB page you would have noted I gobbled up quite a lot of my riches as Aamras. (aamras recipe here). Now to the next best one for the kids, mango lassi.
Lassi is an age-old smoothie with yoghurt, sweet or salt addition and sometimes a fruit.
Originating in the cattle-rich lands of Punjab, this cooling probiotic-rich drink is a welcome treat on warm days. It is one of the most popular drink on the Indian restaurant menu to calm down the fiery spices of the Indian curries.
This lassi comes in a multitude of flavours and fruit additions. So literally the choice is in your hand what you can whip up with the key ingredient yoghurt. But the best of the lot is without a doubt the mango lassi.
Indeed this is the first thing many of my acquaintance ask me when I say I have a food blog…do you have lassi and curry on the blog
Ahemm!! ahem!! though we have a few curries, and lassi types. I know instantly they were asking for the “mango lassi” so here it is the magical mango lassi to satisfy that part of the sweet tooth. Served in the consistency of a thick shake this is a perfect crowd pleaser. The faint aroma from the cardamom and the rose water heightens the experience of having this and sets it apart from the morning smoothies. So don’t miss this… Try it out today.
We have a low-calorie lassi on the blog check it out
To the inspiration
The recipe is a part of the “my beginner recipe” by @Amrita towards the #169 Foodie Monday Blog hop. It is a recipe my mom asked me to make at the very first time I was allowed to use some gadgets in the kitchen. I am very sure she asked me to do this as she was hoping I will consume some yoghurt this way… but it didn’t work for a very long time. I hardly ever touched it. Now, I make this recipe for my kids and have graduated my way up to a few combos of the yoghurt I have learnt to consume. But the mangoes are a bit different story… I gobble them up the moment I see them.
I am submitting this recipe to Cooking from a cookbook Challenge initiative also, as I was taught this by my mother who in turn saved it from a magazine cutting.
Hope you enjoy this essential recipe from Indian Cuisine. Let me know what you learnt to do as the very first recipe. Most of all, don’t miss the mangoes, Sydney!!
Magical mango lassi
to blend together
- 1 cup mango pulp
- 1 cup low fat yogurt
- 1/2 cup icecold water or ice cubes
- 1 tsp rosewater
- 1/4 tsp green cardamom powder
garnish with any or all
- 1 tsp pistachioes crushed
- few saffron strands
- candied rind
- Into the blender add the scooped mango pulp, yoghurt, icecubes, rose water and cardamom powder and blend till smooth
- garnish and serve immediately
- If making for later, store in the refrigerator.
The addition of sugar o a sweetener is optional depending on the sweetness of the mango. I prefer to use super ripe mangoes and hence have added none.
Serving: 250gSodium: 85mgSugar: 7gFiber: 0.02gPotassium: 4mgCholesterol: 11mgCalories: 155kcalMonounsaturated Fat: 0.0003gPolyunsaturated Fat: 0.0002gSaturated Fat: 1gFat: 2gProtein: 8gCarbohydrates: 20g
Tried this recipe?Let us know how it was!