Mmh, mango lassi. It’s so thick, so tangy, with this light syrup-y-ness that just makes it a divine treat. Thicker than your average smoothie but not thick enough to be a custard, a lassi (or at least those I have had) can sometimes even be too thick for a straw! But this does not deter their delicious nature.
As I had a few over-ripe ataulfo (best. mangoes. ever) mangoes in the fridge waiting to be eaten and some hungry people waiting on my slow cooking skills for dinner, I opted to complete the Indian theme I had going for the night with a few glasses of lassi.
A friend has recently informed me that there’s a far easier way to do this: blended mango and yogurt, and nothing more. But you know how I am, I prefer to make things complicated :) so herein was my version:
Ingredients (Makes 3 small glasses):
- 5 quite ripe mangoes (I used ataulfo– but if you’re able to use alphonso, then go for it! they’re gorgeous)- pulp only, no skin
- heaping 1/2 cup of honey (local is best)
- 3/4 cup low-fat european-style yogurt
- 3/4 cup fat free organic milk
- 1/2 cup orange-mango juice
I realize it’s a bit heavy on the honey, and more complicated than your standard lassi, but I thought it would be interesting to try making one without looking at any recipes or standard procedures, going only on taste to recreate it based on my memories, and see where it took me. It includes milk, yogurt, and mango, so the necessary base ingredients are there, and I’ve found a number of areas that make it with honey, so I wasn’t far off with getting the syrup texture and taste attributed to something. Sure, it’s just one variation of this, but I think it’s a rather yummy recipe, and an excellent summer snack!