To me, the name doesn’t matter. Mango lassis and mango smoothies beat every other lassi and smoothie hands down. Duh. Mango: the king of fruits.
Mangoes always take me back to my childhood. Slow and idyllic summer days when we’d dig a hole around the stalk with our nails and force the pulp out through that hole. We’d get a little out before the hole got bigger and more pulp came out. We’d have mango all over our faces, on our clothes, but we’d just keep eating it without a care in the world. I’d do that for hours. Oh, well.
India loves mangoes and mangoes love India. There are more than two dozen varieties — this article lists them — here, and each region pickles it, makes a drink out of it, and cooks it differently. Sooooo much mango. It’s gooood. Life’s gooood when you eat mangoes and drink mangoes! Gooood. Like the way Bruce (Jim Carey) says it in Bruce Almighty.
For me, next to eating the entire fruit without cutting it open (in the way I’ve mentioned above), I like mango lassi. Cold, mango lassi. So tropical, so summery. And gooood! Let’s get to it shall we? You’ll only need 5 ingredients, a blender and a glass or two.
Mango Lassi | Mango Smoothie
- The pulp of one almost ripe mango (they’re the best!) or a cup of mango pulp, if you’re using it from a tin
- 1 and 1/2 cups curds (1 and 1/4 cups yogurt + 1/4 cup water)
- 1/2 cup milk
- 3 cardamom pods or 1/4 teaspoon ground cardamom (plus two pinches extra to sprinkle on top)
- 4 teaspoons sugar (or more, depending on the sweetness of the mango)
- 4 ice cubes
- Keep your glasses in the fridge while you make the lassi.
- Crush the cardamom pods, remove the husk and pound away at the seeds until it is a powder.
- Put all the ingredients in a blender and blend till smooth.
- Serve it up with some cardamom sprinkled on top.
Serving: Drink it the same day; let it chill in the fridge if you want to drink it later in the day. Do not keep it for the next day.
Mango, the king of fruits is here (The Times of India)