Mango Lassi

After gorging myself silly on marsala dosa from the Indo-Lankan food bar, I had a craving for mango lassi. Perfect antidote to chilli overindulgence. But $4.50 for a glass? So let’s go home and make some instead.

I was convinced that authentic lassi is made using buttermilk, but it was a bit of a hunt finding a recipe that contained it. I finally settled on adapting one from thekitchn

Homemade Mango
Serves 2
1 ripe mango
1/4 cup buttermilk
1/4 plain yoghurt
Iced/Cold water to taste/texture
Seeds from 1 pod cardamom, crushed in a mortar & pestle

Peel the mangos cheeks and chop into small pieces. Save the seed for yourself. Put in the blender with the dairy and water. Blend everything in a blender until smooth and frothy.

Mango Lassi

If you don’t include the flesh from around the seed in the lassi drink you don’t need to sieve it.

I used ‘no fat’ greek style yoghurt. I also found that the mixture was sweet enough to not need sugar. It was very gelatinous without the water, which is why I would include it.

The other method I would try is to soak the cardamom pod in the milk ovenight before using. Like an infusion, that way – no gritty cardamom bits.

Mmm, homemade mango lassi, perfect for breakfast, lunch and dinner!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: