Like a cross between a milkshake and a smoothie, mango lassi is a simple pleasure that's extremely simple to make at home.
JUNE XIE: All right, it's summer. It's hot. You want something sweet to cool you down, but not too rich and just the right amount of refreshing. I got you. How about some mango lassi?
Originating in the Indian subcontinent, mango lassi is pretty much enjoyed the world over. Like a cross between a milkshake and a smoothie, mango lassi is a simple pleasure. All you need is some full fat yogurt and some nice sweet ripe mangoes, plus a little bit of sweetener if you'd like, and milk and ice and that's it. Oh, and of course, you need a blender.
To really force your lassi into a smooth, drinkable state, you want to go with a very high powered blender. When it comes to making mango lassi, you can use whatever mangoes you find that is sweet and soft and ripe. I usually like to go with these yellow numbers, ataulfo or francis. They smell divine. They smell and taste creamy. Their texture is not fibrous. And they're very, very sweet,
Tommy Atkins is very widely available. However, they can be a little bit extra fibrous. So if you can get your hands on these, no worries. Just expect a little bit more texture in your lassi. And yes, in a pinch, if mangoes are not in season, you can use frozen, too. Don't worry about it. Just add a little more sweetener if you need to.
When picking your mango, you should smell a little bit of fragrance coming off of that skin, and it should be nice and soft. Not mushy, but it should have a little bit of give, just like a ripe avocado. To prep your mangoes, go ahead and rinse them under cold water, dry it off, and then slice two pieces off either side of the seed. Clearing the seed, you'll have two halves that have nice fleshy mangoes. Go ahead and score that into cubes. Use a nice wide, shallow spoon to scoop it out. Plop it directly into your blender.
Add to your blender a little bit of yogurt as well as ice cubes and then watch it whirl-- with the lid on, of course. If it's getting too thick, drizzle in a little bit more milk or water, whatever you prefer. Go ahead and taste it. If it tastes not sweet enough, add in a little bit of honey or sugar, whatever you prefer. I even like to add in a little bit of sweetened condensed milk from time to time. If it's just sweet enough for you, great. That's it. You have mango lassi.
There is no hard and fast rule about how drinkable your lassi is, but I like to make it just thin enough so that you can still suck it through a straw. I like it nicely creamy and lusciously thick. But if you prefer a more drinkable kefir consistency, just water it down a little bit more. Traditionally, mango lassi can be flavored with saffron, cardamom, rosewater. A little tiny bit of each of those will make that flavor go a long way. So use sparingly if you want to flavor your lassi.
It's smooth. It's velvety. It's sweet and a little bit rich, a little bit tart, and a little bit floral. On top of it all, it has a nice creamy, rich yellow color for your eyes just to melt into.
Let me know down below if you guys jazzed your lassi up with any special spices. And until next time, drink up.