Mango Lassi

A friend and I were watching the movie Khoobsoorat, a Rekha and Rakesh Roshan starrer movie, on TV while the husbands were busy talking about their work and the kids immersed in their play, a modified hide and seek apparently. We could have chatted endlessly but choose to watch the movie instead. I really enjoyed the movie time, reminded me of the pre-DVR age, with a mono-channel on TV where you are pretty much struck to what is being telecast-ed. I seem to like Rekha now way better than I did during her hay days. May be it has to do something with the way she aged or simply because of the way she wears her  Kancheevarams.

Anyways, coming to the subject here, Mangoes need no introduction in any Indian household. We eat mangoes in all shapes, forms and flavor. Ripe, raw, not too sweet, too sweet, sour, not too sour, these comes in all flavors and there is at least a dish for every flavor. I read in Emeril Lagasse's recipe on a recommendation to add rose water to Lassi. I loved the sharpness it adds to the lassi.


2 Large Ripe Mangoes
1 Table Spoon Rose water
2 Cups Yogurt
A Few Saffron Strands soaked in luke warm water for a couple of minutes

Optional Ingredients

2 Tsps Honey or Agave Nectar


Peel the skin off the ripe mangoes and dice them into big chunks. You could substitute 1/2 can of mango pulp

Blend all the ingredients in a blender

Beat the yogurt with a whisk a few times until you get a smooth consistency

Take a 3rd container and mix the yogurt and blended mangoes gradually adding little at a time, until you get the right proportion of mangoes and yogurt for you. Taste as you go. Some like it light and I prefer a stronger mango flavor in my lassi with no sugar. If you need additional sugar feel free to add agave nectar or honey.

Add the rose water and the saffron along with the water. Serve chilled and garnish with mint sprigs.


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