It feels like the mango season is coming to an end too soon to my liking. Talking of time, where did half of the year go?! Time sure seems to be flying. Well, before it is too late I want to post the other mango based recipes I tried out this year. If you love mangoes, do check out these Mango recipes – Mango Mastani, Mango Salsa and Mango Iced Tea recipes from my blog!
Lassi is my most favorite way of having curd/yogurt. Whipped with some sugar, thick curd/yogurt tastes quite awesome, when served chilled. This recipe is all about bringing in the goodness of mangoes in the form of lassi. I added a pinch of green cardamom powder to add to the fragrance of the lassi and it was nothing short of a dessert 🙂
I have to say this here – growing up in a Telugu family, everyone at home loved curd rice. A meal would never be considered complete without curd. When mangoes were in season, dad used to bring them in kilos – especially the Rumani variety, that are so easy to peel. As a kid, I used to hate eating curd rice. But then when the mangoes were shown to me, I would gladly squeeze out the juice and mix it in with the curd rice and quickly savor it all off 😀 On days when all of us would be home, dad or my uncle would squeeze the mango juice for us kids to enjoy at the meal. While making this lassi, I was transported to those childhood memories and couldn’t stop smiling 🙂
To make Mango Lassi
What I used –
- Mango Pulp, 1 cup
- Thick Curd/Yogurt, 1 cup
- Sugar, 3-4 tsp (adjust as needed)
- Green Cardamom Powder, ¼ tsp
How I made –
- In a bowl, add thick curd/yogurt along with sugar and green cardamom powder. Whisk until the sugar has dissolved and the yogurt/curd is smooth and frothy.
- Add mango pulp and whisk it in well.
- Serve cold with mango pulp on top.
- I used one big mango, peeled off the skin and cut the mango into cubes before blending into a pulp in a blender.
- The yogurt has to be thick for making creamy lassi.
- If you dont have cardamom powder, take one green cardamom and powder it in a mortar & pestle. Discard the skin and use only the powder.
- Adjust sugar quantity as per liking. My mango pulp was quite sweet, so used 3 tsp of sugar for the curd.
- To make curd at home, bring milk to a boil. Let it cool down until it is warm. Add a tsp of curd/yogurt. Without disturbing or moving around too much, put the pot in a warm place. After 6-8 hrs, curd would be ready.
- Instead of hand whisking the lassi, it can be made in a juicer jar as well. The consistency would not be as creamy. The heat from blender would turn the lassi a bit watery.