Mango Lassi
Flipping through a folder of magazine clippings I made over 20 years ago, I found this mango lassi recipe. It was delicious and very refreshing. It is amazing how something so simple tastes so nice.
I have looked at other recipes where they add milk instead of water, add saffron powder or cardamom. I have kept it very simple, but can I tell you I prefer it this way. I will next time try it with milk, just to see what is the difference, but only because I'm curious, not because I'm trying to improve the flavour. (I have since tried it with milk and it is absolutely delicious).
I used fresh mangos, but the recipe says you can substitute 1 medium sized mango for a 450g can mango slices in light syrup, use the syrup also.
The recipe can be made up to 6 hours in advance.
I have looked at other recipes where they add milk instead of water, add saffron powder or cardamom. I have kept it very simple, but can I tell you I prefer it this way. I will next time try it with milk, just to see what is the difference, but only because I'm curious, not because I'm trying to improve the flavour. (I have since tried it with milk and it is absolutely delicious).
I used fresh mangos, but the recipe says you can substitute 1 medium sized mango for a 450g can mango slices in light syrup, use the syrup also.
The recipe can be made up to 6 hours in advance.
Recipe
Serves 4
400g Greek style natural yoghurt
450ml cold water or milk
2 medium mangoes, peeled and chopped
2 tablespoons caster sugar
400g Greek style natural yoghurt
450ml cold water or milk
2 medium mangoes, peeled and chopped
2 tablespoons caster sugar
Blend or process all of the ingredients, until smooth. Cover and refrigerate for at least 4 hours as it tastes better really cold.
Enjoy!
