Punjabi Mango Lassi (ਅੰਬ ਦੀ ਲੱਸੀ)
The king of summer drinks, celebrating the Punjabi mango harvest.
Although well-known across many South Asian cuisines, ‘lassi’ has its home in Punjab. Being the dairy capital of South Asia, yoghurt-based drinks have been enjoyed here for centuries, particularly as a way to cool the body during stifling summers. In its purest form, lassi is fresh desi yoghurt churned with water, often combined with cumin or black salt to aid digestion. Mango lassi is a newer tradition, at least since the advent of mechanical blenders, and is one of the best ways to celebrate one of the region’s most prized items of produce: the Alphonso mango. I highly recommend you seek Alphonso mangoes, or any desi/Pakistani mangoes from a South Asian supermarket when in season, but I will include a tasty workaround with frozen mango if you can’t get them. Enjoy this over ice, and make a little extra to keep on hand in the fridge. You won’t regret it. Let’s go!
INGREDIENTS (serves 2x)
2x fresh, ripe Alphonso mangoes, peeled and chopped (or 150g frozen mango + 200g canned Alphonso mango pulp [BEST BUY])
400g natural yoghurt
300ml full-fat milk
2-3 tablespoons of sugar, or to taste
pinch of salt
Pinch of ground cardamom - optional
pinch of saffron strands - optional
WALKTHROUGH
Place the 400g natural yoghurt and flesh of 2 ripe alphonso mangoes into the blender and blend to form a smooth puree. If you don’t have fresh Alphonso mangoes, use 150g of frozen mango and 200g of canned Alphonso mango pulp.
Add the 2-3 tablespoons of sugar, pinch of salt and ground cardamom/saffron strands if using. Set the mixture on to blend and add the 300ml of milk until you have a loose mixture, but thick enough to coat the back of a spoon easily.
Serve your lassi over ice, or transfer it to the fridge to chill and serve it within 2 days. It makes a wonderful breakfast drink - enjoy!
