Mango lassi is one more mango recipe that I want to add to the list mango recipes here at cook click n devour.It is one of the most sought after recipe may be after mango milkshake.Though I personally prefer milkshake over lassi,I know many people love this and even in my home this was a hit.It is a very simple preparation rather than a recipe I would say.This is a very adaptable dish where in you can totally play with ingredients.Not a great fan of the odor of yogurt,reduce it and increase the milk,love the taste of curd,then feel free to completely omit milk and use curd alone.Same is the case with flavoring agents.Here I have used cardamom and nutmeg mixed,you can either one or anything else of your choice.Saffron is also an optional ingredient though it adds to the flavor apart from imparting a brilliant color to the lassi.One key point to remember is,in any recipe where the number of ingredients is less,always make sure to use the premium quality ingredients to bring out the desired flavor and taste.The taste and color of your lassi will be the same as the magos you choose.I always prefer to use banganapalli or imampasandh or alphonsa for any milkshake or juice recipes,as they are more flavorful,fleshy and less fibrous.I have heard many people saying this lassi is the perfect ending to a full heavily spiced rich north Indian meal,may be you should try it if you like curd :)
Mango lassi recipe
Star ingredients: Fresh mangos
Time: 10 minutes + cooling time
Serves:3
Ingredients:
1 large mango
1/2 cup thick curd
1/4 cup milk,boiled and cooled thoroughly.
2-3 teaspoons sugar
1/4 teaspoon cardamom powder
1/4 teaspoon nutmeg powder
A pinch of saffron
Method:
1.Wash,peel and chop the mango after removing the stone.
2.Blend all the ingredients except saffron along with mango.Adjust the consistency by adding water if needed.
3.Add saffron,mix well and refrigerate till serving.
Notes:
1.As I said above you can omit milk or increase/decrease the quantity.
2.Make sure to beat the curd very well to get a smooth texture and consistency.
3.Boil and cool the milk before blending.