Lassi (Punjabi: ਲੱਸੀ, Hindi: लस्सी, Gujarati: છાસ, Bengali: লাচ্ছি, Urdu: لسی) is a popular and traditional yogurt-based drink of the Indian subcontinent. It is made by blending yogurt with water and Indian spices. Traditional lassi (also known as salted lassi, or, simply lassi) is a savory drink sometimes flavored with ground roasted cumin while sweet lassi on the other hand is blended with sugar or fruits instead of spices.
Mango lassi
Mango lassi is most commonly found in India and Pakistan though it is gaining popularity worldwide. It is made from yogurt, water and mango pulp. It may be made with or without additional sugar. It is widely available in UK, Malaysia and Singapore, due to the sizable Indian/Pakistani minority, and in many other parts of the world. In various parts of Canada, mango lassi is a cold drink consisting of sweetened kesar mango pulp mixed with yogurt, cream, or ice cream. It is served in a tall glass with a straw, often with ground pistachio nuts sprinkled on top
An ideal drink to beat the summer heat enjoying the taste of ripe yellow mangoes.Long days and hot sun makes you want to sip this cold concussion and seriously I love Mango lassi, With Alphonso mangoes in abundance, I’ve been making a lot of mango lassi through the summer and can’t seem to get enough of it.If you can get your hands on Alphonso mangoes, you really should. Rich, pulpy and smooth as butter these mangoes are bursting with flavour. Blend it with a little sugar and yoghurt and you’ve made yourself the perfect summer drink!
Ingredients
1 cup Mango pulp (requires about 1-2 large ripe sweet mangoes)
1 cup thick yogurt (I use home made, can be substituted with greek yoghurt or any other plain store brought)
1/4 cup milk (if needed for consistency. I like it thick hence did not add any)
honey/sugar (optional, to taste -depending on how sweet your mango is)
pinch of cardamom powder (optional)
slices pistachio 4-5 (garnishing)
pinch of saffron strands ( soaked in warm milk for about 1/2 hr) { optional}
Method:
1.Peel and remove the pulp of ripe yellow sweet mangoes .
2.Grind mango pulp until smooth. Now add the thick Yogurt. Process it together until well blended. If MANGO is not sweet enough and too thick, add sugar/honey and milk. Blend it once again - quick pulses should do.Now add saffron and blend till it seems well incorporated.
3.Refrigerate it for few hours and serve it chilled.
4.Garnish with pista,cardamom powder & serve chilled
Tips :
1.When choosing a mango, pick one that is plump and heavy for its size. Most importantly, the mango should be fragrant when held near your nose. Canned or frozen mango may be substituted. If using sweetened mango, reduce the amount of sugar used. Allow frozen mango to thaw approximately 30 minutes before using.
2.Serve lassi topped with some mango puree and some chopped mango pieces.
3.You can skip pista & saffron & serve mango lassi chilled with ice cubes
Mango lassi
Mango lassi is most commonly found in India and Pakistan though it is gaining popularity worldwide. It is made from yogurt, water and mango pulp. It may be made with or without additional sugar. It is widely available in UK, Malaysia and Singapore, due to the sizable Indian/Pakistani minority, and in many other parts of the world. In various parts of Canada, mango lassi is a cold drink consisting of sweetened kesar mango pulp mixed with yogurt, cream, or ice cream. It is served in a tall glass with a straw, often with ground pistachio nuts sprinkled on top
An ideal drink to beat the summer heat enjoying the taste of ripe yellow mangoes.Long days and hot sun makes you want to sip this cold concussion and seriously I love Mango lassi, With Alphonso mangoes in abundance, I’ve been making a lot of mango lassi through the summer and can’t seem to get enough of it.If you can get your hands on Alphonso mangoes, you really should. Rich, pulpy and smooth as butter these mangoes are bursting with flavour. Blend it with a little sugar and yoghurt and you’ve made yourself the perfect summer drink!
Ingredients
1 cup Mango pulp (requires about 1-2 large ripe sweet mangoes)
1 cup thick yogurt (I use home made, can be substituted with greek yoghurt or any other plain store brought)
1/4 cup milk (if needed for consistency. I like it thick hence did not add any)
honey/sugar (optional, to taste -depending on how sweet your mango is)
pinch of cardamom powder (optional)
slices pistachio 4-5 (garnishing)
pinch of saffron strands ( soaked in warm milk for about 1/2 hr) { optional}
Method:
1.Peel and remove the pulp of ripe yellow sweet mangoes .
2.Grind mango pulp until smooth. Now add the thick Yogurt. Process it together until well blended. If MANGO is not sweet enough and too thick, add sugar/honey and milk. Blend it once again - quick pulses should do.Now add saffron and blend till it seems well incorporated.
3.Refrigerate it for few hours and serve it chilled.
4.Garnish with pista,cardamom powder & serve chilled
Tips :
1.When choosing a mango, pick one that is plump and heavy for its size. Most importantly, the mango should be fragrant when held near your nose. Canned or frozen mango may be substituted. If using sweetened mango, reduce the amount of sugar used. Allow frozen mango to thaw approximately 30 minutes before using.
2.Serve lassi topped with some mango puree and some chopped mango pieces.
3.You can skip pista & saffron & serve mango lassi chilled with ice cubes
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