Mango Lassi

Mango Lassi is a sweet, ambrosial yogurt-based chilled drink (similar to a smoothie) that soothes the senses with its refreshingly cool, smooth, creamy taste. Lassi originated in my native state of Punjab (in northern India), it is one of India's most popular indigenous drinks & is now hugely popular all over the world (3 cheers for Punjab ... balle balle!!! :) ). It is a daily summer feature in most North Indian households - besides the lip-smacking taste, the cool yogurt helps to beat back the intense heat of the Indian summer. It is also a perfect complement to douse the fires in your mouth while consuming hot & spicy Indian food, and as such is a favorite drink on the menu of Indian restaurants.

Being a Punjabi ( a native of Punjab), I have grown up consuming gallons of Lassi & watching my mom, granny & aunts make Lassi in the traditional manner - simply with yogurt, water & sugar. The water is used to give the appropriate viscosity to the Lassi - it should not be too thick or too thin, and you can adjust the thickness in accordance with your taste. Lassi's essence is in its simplicity - the uncomplicated, mellow taste of cool, sweet yogurt that appeals to the stomach and to our senses - acting as a balm that calms us down from the inside and gives us a moment of sweet serenity in the maddening rush of our day-to-day lives. I enjoy adding my favorite summer fruit, the delectable mango, to the traditional Lassi recipe passed down the generations of my household, that creates a lip-smacking fruity version of this drink. Try it out, & beat the summer heat in a fruity cool, yummilicious way :)

MANGO  LASSI  RECIPE

Makes : 2 servings

Ingredients:

1 cup Canned Mango Pulp or chopped fresh ripe Mangoes (peeled & seeded); See tip #1

1 cup Plain Yogurt; see tip #3

1/2 cup cold water

1 tbsp Sugar or to taste; See tip #4

6-7 Pistachios (optional); blanched & slivered

4-5 Ice cubes

How to make Mango Lassi

1. If using fresh Mango, puree the chopped mango in a blender till smooth. Transfer the puree to a bowl. (Skip this step if using mango pulp)
2. In a blender, add yogurt, sugar & water & blend for 45 seconds. 
3. Add mango pulp/puree & blend again. Add ice cubes & blend till smooth.
4. Transfer to serving glasses & garnish with pistachio slivers. Serve chilled.

TIPS:

1. I used canned Alphonso Mango Pulp which is available in Indian Grocery Stores. I use Mango Pulp as I do not get good-quality sweet mangoes where I live :(
2. Use fresh yogurt for best results however, if your yogurt is a bit sour, add some milk to the lassi. 
3. You may use low-fat yogurt for a healthy option.
4. You may use honey instead of sugar.

VARIATIONS: 

You may substitute mangoes with any other fruit of your choice.