Sunday, 13 January 2019

Mango Lassi

  • Mango Lassi
  • Lassi is a typical street food of the Subcontinent which would include India, Pakistan, Bangladesh and Sri Lanka. While it generally refers to anything whipped up in yogurt and ice (thinned down with water or milk), it can be flavoured with any variation from salt and pepper, to  sugar, rose, mango, saffron, cardamom and other choices. It keeps one refreshed while the weather is humid and hot. It is also a simple way of keeping hydrated, nourished and healthy for the masses.

  • Mango Lassi made from fresh ripe sweet mangoes

    • Serves 4
    • 2 cups peeled cut mangoes
    • 1/2 cup thick yogurt
    • Pinch of salt
    • Pinch of sugar
    • 1 cupful of ice

  • Blend all the ingredients with an immersion blender /food processor/ liquidiser. Add cold water or milk to thin it down if preferred.
  • Served Chilled. 
  • Tips
  • A squeeze of  fresh lime or lemon juice helps bring out the flavour of the mangoes.
  • While it is unlikely, if the mangoes are not sweet add sugar, honey or agave to sweeten to your taste.
  • My published cookbooks are available for sale through myself and on amazon.

    The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

    The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

  • Photo courtesy Natasha Stoppel 

No comments:

Post a Comment