Mango Lassi

Lassi is a traditional yogurt based drink, preferred during the summer months since yogurt acts as a coolant. Lassis originated from the Punjab region though they are now equally popular everywhere in India. There are both savory and sweetened versions. And the modern versions use fruits too, the mango being the most popular one.

And for me especially who grew up eating mangoes along with yogurt rice, mango - yogurt combination is irresistible. Be it the mango shrikhand or this lassi / smoothie, anything is more than welcome at my home. I couldn't complete this week's marathon without our favorite drink lassi, especially when I was using the mango pulp. I find mango lassi appealing to both eyes and palate. Sweetened mango pulp blended with yogurt and milk yields a rich, flavorful and yummy drink. A perfect one for these scorching days. If using fresh fruit, remember to use ripened, sweet and less fibrous variety.

Ingredients for each serving:

1/2 cup kesar mango pulp (or slightly more quantity if using fresh mango pieces.)

1/2 cup yogurt 

1/4 cup milk

Sugar to taste (I added 1 oz sweetener.)

A few strands of saffron soaked in 1 Tbsp of warm milk

Almonds / Pistachios to garnish 

Method:

Blend mango pulp, milk, yogurt and sugar. Garnish with saffron and nuts. Serve chilled if preferred or add ice cubes while blending the ingredients. I personally don't prefer adding ice cubes since they dilute the beverages. I instead had put the mango pulp in the freezer for about an hour and added chilled milk to blend. You can even add cardamom powder if preferred.

Check out here to know what other participating marathoners are cooking.

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