Mango Lassi / Indian Mango Smoothie
I made this during mango season and was there in my folder for quite some time. Now looking at my lassi pictures I have decided to post this one as my next recipe.
April and May are summer time in India and also the season of mangoes and jackfruit. So, making lassies or smoothies with these mangoes are a perfect way to combine the sweetness of mangoes and the coolness of yogurt. One can have this as dessert or as a drink. Personally I would love to take it for breakfast on days when it’s not feasible to make traditional breakfast items.. 😉
Lassi is of many varieties, sweet, salty, spicy or plain. I like all kinds of lassies whether it’s sweet lassi or salty lassi. The ingredient yogurt always would be there in all these varieties. Since mango is my favourite fruit I love it in any form, in smoothies or mango purees or juice or in desserts, in whatever form it comes infront of me.. This amazing way of using mangoes is good enough to cool off your body from summer heat and to brighten up you on a busy and packed day.
Mangos are very good for eyes, prevents night blindness, very good for losing weight, regulate diabetes, good for skin etc. It’s a great source of Vitamin A, Vitamin B and Vitamin B6 plus. It contains copper, potassium, fibre, minerals and magnesium too.
You know that all mangoes are not having the same colour. It of course varies in its colour and sweetness. So the final outcome of the lassi too depends on the colour of the mangoes you have used.
My Recipe Notes:
Mango lassi can be flavoured by cardamom, rose water or saffron strands. I have used both cardamom and rose water in small quantity. You can choose either only one or two from these. Even without adding these flavouring stuffs also you can make tasty mango lassi.
You can use canned mango pulp which is available in the super markets in the absence of fresh mangoes. Imported Ratnagiri Alphonso mango pulp is available in the Indian supermarkets here in Kinshasa.
Make this mango lassi with mangoes which you kept in the fridge or you can use ice cubes.
To reduce the thickness of yogurt and mango puree, you can add milk while grinding.
Adjust the sweetness as per the sweetness of the mangoes you used and as per your taste buds.
Ripe Mangoes (peeled and chopped roughly) – 2 nrs.
Plain Yogurt (chilled) – 2 cups
Sugar – 3 tbsp.
Cardamom Powder – ¼ tsp.
Rose water – 1 tsp.
Salt – a pinch
Peel the skin of mangoes and chop to pieces.
Add the chopped mangoes into a mixer or blender. Add sugar and blend it.
Next add cardamom powder and rosewater and blend it for a couple of seconds.
Next add yogurt to this and again blend everything till it gets smooth.
Add ice cubes and blend again to get a smooth lassi.
Pour into glasses and garnish it with cubes of mangoes.
Try this and enjoy..
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