With the summer heat bearing down up us like a bulldozer (for lack of a better expletive), it is up to me to think of soothing and calming ways to keep our body temperatures in check. And what better than a glass of ice cold Lassi? A Lassi is essentially an yogurt based smoothie that is (or was) made by churning yogurt, with some water or milk to thin it down, and served either sweet or salty. Today, lassis are made easily at home (all you need is a blender or a smoothie machine), and come in a plethora of flavours and toppings.
I had two ripe mangoes lying in my fridge, so obviously, rather than labour behind more extensive dessert-making projects, I prepared a sweet Mango Lassi 🙂
There’s not much to the recipe, save the fact that you need to make it ASAP and just finish a glass, or two…quickly 😉
- Mangoes – 2, pulp removed, about 1 cup
- Yogurt or Curd – 1 cup
- Milk – 1/4 cup
- Water – 1/4 cup
- Malai (Cream layer on top of milk) – 1 tbsp
- Sugar – 2 tbsp, adjust according to sweetness preference
- Thandai mix/crushed dry fruit powder – 1 tsp
- Salt – a pinch
- Crushed ice or ice cubes
- Cherries, mint or dry fruits – for garnish
- In a blender or smoothie jar, pulse the mango pulp and sugar until smooth.
- Now add the curd, malai and the thandai mix, and pulse again.
- Check the thickness of the lassi, and slowly add milk, or water.
- Check sweetness and set up serving glasses.
- Add crushed ice in the glass, and top with Mango lassi, garnishing with your choice of toppings..
Sometimes, adding milk might curdle the lassi, so don’t pulse it for more than 30 seconds or so.
You may top the lassis with the malai layer, rather than adding it directly to the lassi mix.