Mango LassiThey wanted more Tandoori Chicken so I marinated some yesterday and grilled them in the oven for lunch today. Served it with Basmati Rice and Hub made his own Raita and Vegetable Madras. Then to finish the treat, they had home-made Mango Lassi.
Tandoori Chicken (with its own yoghurt and spice roasting juices)Mango lassi is usually made with canned sweet mangos in the restaurants giving it a deep yellow colour. I bought Brazilian mangoes from Esselunga not to be eaten fresh (usually inedible), but to have them made into Mango lassi, believe it or not. Can't find the canned Indian mangoes easily here. The colour is therefore not as intense, but according to Hub, tasted just like in the restaurants.
Mango Lassi :
300ml plain Yoghurt
400ml Milk
3 Tbsp Sugar
1-2 big Brazilian Mangoes or 3 sweet Indian Mangoes (or canned Alphonso Mango Purée)
A pinch of Salt
Cardamoms (optional)
Just put everything into a blender and blend to a smooth lassi. I don't ever drink yoghurt drinks so I don't know how it tastes, but the rest of the family love it.
Another day doing nothing at home. OK, a few chores nonetheless. Still, this is holiday.
hi, I love mango lassi and thanks for the recipe. Didn't know that canned mango exists. Oops.
RépondreSupprimerWhat is 1.5 pot of milk? The same pot for the yougurt?
Yes, it's the same pot for the yoghurt.
RépondreSupprimerYesterday I just found some Cock brand canned mangoes from Thailand. Will use them to make more mango lassi this week.
Thanks. I just did it yesterday and found it to be too thick for my liking. Think I will add more milk. Can we add water to lassi?
RépondreSupprimerYeah, you are right, using real mango does not give a dense yellow color to the drink.
By all means add more milk if you prefer it to be less dense. Water I don't know, lassi is supposed to have a particular fermented taste to it. In India, they use a special fermented milk (according to Hub who spent a month there) that is similar to yoghurt but is not exactly the same.
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