I know it’s my third post in a row with mangoes…..fresh or ripe…mangoes hold a special place in my heart…..whether it is a pickle or jam, mousse or sorbet, ice cream or kulfi or just eating it raw or slicing down to add in salads, pairing up with curd rice or in with any vegetable(s)…..I love to indulge myself with this fruit when it is in the season. No day pass by without gratifying myself with this juicy delight. The only reason to like summers apart from summer vacations at school times is Mangoes.
Bringing in the hint, the mangoes are just about to arrive, my mom use to place a bed of dried grass in the patio. And when the freshly plucked fruits arrive in cartons from the fields, then the unripe ones are carefully laid on the bed of dried grass to get ripe naturally and the ones which are ripe are soaked for 2-3 in a bucket full of water to remove the dust from them. Then the fresh mangoes are either pureed or cut into pieces. Of all the many recipes made with mangoes as the core ingredient, I love mango lassi.
Mango Lassi is nothing but mango flavoured buttermilk. Just a glass full with chilled ice is the best way to relish on the fruit during the season. Mango lassi is juicy, thick and creamy drink made out of fresh and ripe mango pulp. It’s really addictive and you can have lots of variations in it to gratify your senses.
- 3 cups plain, low-fat Yogurt
- 1 cup fresh & ripe Mango pulp
- ¼ cup Sugar/2 tbsp. Honey, optional
- 1½ cups chilled Water
- 1½ cups crushed Ice
- Place all the ingredients in a blender and blend for about a minute until frothy.
- Pour into chilled glasses and serve.
- Last but not least add your ‘love’ to make the dish ‘YUMMY’.
- You can garnish with fresh mint leaves on top or whipped cream or saffron strands or fresh ground cardamom powder, chopped pistachios, crushed mango flavoured corn flakes, chopped mango pieces or chopped almonds.
- I have garnished with crushed ‘Peanut Parline’. It tasted awesome. Try it…
- You can skip sugar or honey, if you feel the mango pulp is sweet enough.
- You can use fresh cardamom powder or saffron strands to the mixture in blender for an aromatic lassi.
HOW TO MAKE MANGO PULP AND STORE:
Choose the best fresh and ripe mango and wash it to remove dust from it. Pat it dry using kitchen towel/tissue. The using knife, peel off the skin and cut into 1’ inch pieces. Place the pieces and puree in blender. Make fresh and use it in any recipe or if you want to store the pulp for long time then pour it into the ice cube tray and cover with plastic wrap and freeze. Once the cubes are set…take them out and place in a ziploc bag and store in the freezer. Whenever you want to add the mango pulp take out the required amount of mango pulp cubes and leave for 30-40 minutes on room temperature. Your mango pulp is ready to be mixed in any recipe.