Mango Lassi

IMG_9634

“The choicest fruit of Hindustan for garden pride the mango is sought. Ere ripe, other fruits to cut we ban, but mango serves, ripe or not.” says Amir Khusro in his Persian verse.

 

*****************************

IMG_9652

This is so true. Mangoes are loved the world over, not least in India where the mango is used to make kulfi (Indian ice-cream), chutney – see my recipe here, or as a sweet mango lassi.

At Boro Amma’s (my husband’s granny) house in Kolkata a mango tree stands bearing sweet fruit outside the kitchen window.  The rustle of the leaves in the gently breeze and the sweet scent of the mangoes is always tempting us. When the fruit is tok (sour) we prepare mango chutney, which is heavenly. As the fruit softens we sip on mango lassi, which cools us in the heat of the day.

IMG_9658

 

This year mangoes imported from India, including the legendary Alphonso mangoes, where banned by the EU after authorities in Brussels found some mangoes infested with fruit flies, which they fear could damage European salad crops. So while it is possible to buy mangoes here in the shops in the UK, we were not able to feast on the lusciously sweet Alphonso, much to the everyone’s chagrin.

IMG_9660

Making mango lassi does not necessarily require fresh mangoes however. Tinned mangoes will also work equally well and for this recipe I used tinned. It’s so simple and sweetly delicious I urge you to try it one hot summers day.

IMG_9638

 

Mango Lassi

Makes 4 glasses

2 cans of mango slices in syrup (approximately 230g of mangoes per tin after syrup has been drained) or fresh mangoes

250g natural yoghurt

300g milk

3 tbsp maple syrup, to taste

6 ice cubes

1/4 tsp of ground cardamom

1. After straining the syrup from the mangoes add all the ingredients and blend together in a juicer/blender. If you prefer it thinner in consistency simply add a little extra milk or water.

Serve in glasses on warm summer days.


Rose Lassi – a drink fit for a Queen

I think I have found the perfect summer drink for Her Majesty, Queen Elizabeth II, to sip whilst on board the royal boat that will take her down the Thames this weekend to celebrate her Diamond Jubilee. It has a sufficient amount of sugar in it to give her the necessary energy boost to last the occasion and has a hint of decadence with the sweet aromas of rose water. Being non alcoholic and yoghurt based it is wonderfully cooling and lines the stomach well, ahead of the feasts that will no doubt follow.

The drink in question – drum roll please –  is Rose Lassi.

It is quick and easy to prepare and I assure you is a crowd pleaser, for those preferring to keep off the alcohol.

Lassi drinks are commonplace in the Indian subcontinent and it is customary, in many households, to have a jug of it in the fridge ready for when guests drop by. Sweet, salt or mango are common flavours, but there is so much potential for many more delicate flavours to be added. How about mint, peach, strawberry, raspberry?  My favourite of late has been rose, I hope you agree, it is a drink fit for a Queen.

Rose Lassi

Makes 4 glasses (in the size of glass that I used in the photos)

450ml plain natural yoghurt

75g soft light brown sugar (or white if you do not have brown to hand)

2 tbsp rose water

3 tbsp water

4 ice cubes

1. Using a hand whisk or blender mix the yoghurt, sugar, water and rose water together so that it begins to froth. It will only take about 30 seconds.

2. If using a hand whisk, crush the ice in a plastic bag using a rolling pin and add to the other ingredients. For speed and ease I use a blender. Once there is a sufficient amount of froth pour into glasses and serve immediately.