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Indian Summer

We’ve had these twelve mangoes lying around the test kitchen for days now, which were off limits because Mom was going to use them to make mango soup. But they were getting ripe and I was getting impatient, and while the weather here isn’t exactly warm (at all) it’s going to be soon (I hope) and I knew that someday soon I would need to be refreshed and it would just stink if I let the opportunity to develop a perfect mango lassi recipe pass me by.

 

 

So I pulled out my trusty blender and got to work. There are several difficulties to successfully pulling off a mango lassi. The first is the mango. Many recipes call for Alphonso Mango Pulp, a pre-sweetened puree that you can buy on Amazon or at Indian Supermarkets. This is certainly the most authentic way to go about doing  things, and it’s made with super-flavorful Alphonso mangoes, that only grow in India. But I opted out for several reasons. First of all, I had twelve ripe mangoes sitting in my kitchen. Second, canned Alphonso mangoes are kind of hard to get, and really expensive if you do have to buy them online. And since I would never wish expense anyone (remember, I’m a college student), I decided to go with fresh. To mimic the sweetened puree, and maximize mangoey-ness, I mashed the mangoes first, to release the juices, and then mixed them with a little bit of sugar (but not too much) to intensify their flavor but not sweeten them too much. It worked perfectly.

 

Then I had to think about the yogurt. A bunch of recipes swear by goat yogurt, which I find a bit suspect. But I tried it anyway, and frankly, even if it were more authentic (which it’s not) it doesn’t taste that different from cow yogurt – just a bit more like goat cheese. It’s delicious, but it’s also much runnier than regular yogurt, so it hurts the lassi’s texture. Regular yogurt, on the other hand, passed both flavor and texture tests.

Finally I had to consider what other ingredients they might need. Some recipes call for only mango and yogurt, several call for cardamom and many others call for milk. I made one with just mango and yogurt. It tasted delicious – like a fantastic mango smoothie. But it didn’t taste like a lassi. I tried adding the cardamom – also delicious, and decidedly Indian, but definitely not a lassi. I decided to try one last time, eliminating the cardamom and adding a cup of milk. It was perfect. It was tangy, mangoey and creamy – everything a lassi should be.

 

 

Rest assured this recipe has been meticulously tested and adjusted to taste just like it would at your favorite restaurant – we would never stand for sloppy imitations. These are super healthy, and super easy to make. And they’ll be perfect for keeping you cool when, any day now, summer shows up.

 

Mango Lassi
Serves 2-3… or 1 ;-)

2 cups mango in 1-inch cubes
1 tsp sugar
1-1.5 cups yogurt (less yogurt will taste more mangoey, which I prefer, but more will taste a bit more authentic)
1 cup milk

1. Mash mangoes in a large bowl, and stir in sugar. Let stand for 20-30 minutes. There should be around 1.5 cups of puree.
2. Pour mangoes, yogurt and milk into blender. Blend until completely smooth. I recommend going on your blender’s highest setting, because otherwise the mangoes can end up stringy, which is gross.
3. Pour into glasses and try not to drink all of them yourself.

{note – for an exotic and delicious twist, add a pinch of ground cardamom}

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