How To Make Mango Lassi - Recipe by Manju Patel
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Easy
Lassis come in all kinds of flavours but mango is probably the most popular. Mangoes grow abundantly in India but it is not always easy to find flavourful ripe mangoes elsewhere, so I often use canned mango pulp instead. This lassi is basically like a fruit smoothie, which is great for breakfast or dessert.
Recipe extracted from Manju’s Cookbook by Manju Patel, published by Ryland Peters & Small (£22). Photography by Clare Winfield © Ryland Peters & Small
Ingredients for Mango Lassi
- 220g plain yogurt
- 480ml canned mango pulp
- 1 tablespoon icing sugar
- A few ice cubes (optional)
- To serve: diced mango, pomegranate seed, fresh mint sprigs
How To Make Mango Lassi
- Place the yogurt, mango pulp and icing sugar in a blender and blitz until combined well.
- Fill two tall glasses with a few ice cubes, if using, and then pour over the lassi. Garnish the drinks with a few pieces of fresh mango, some pomegranate seeds and a sprig of mint. Serve straight away.
- I like my mango lassi quite thick, but you can adjust the amount of yogurt according to your preference.
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If you can find it, try using mango pulp made from Kesar or Alphonso mangoes. Otherwise, don’t worry too much about the variety.
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