I have a weakness for mango lassis and have tried to make them with very mixed results. Recently I learned "the trick" used in many Indian restaurants - they use a commercial canned mango pulp. Specifically Rellure was mentioned. I found some on Amazon and went to work with a recipe. If you have some very ripe mangos, go for it, but this is very easy and delicous.
First a warning. The stuff is from India and the cans were in terribly dented. None were breached and there was no indication of pressure, so I went ahead, but I'm letting them know about the low packaging quality (Amazon's packaging was great - it must have happened upstream). The quality of the actual mango pulp seems very good. You may want to check out an Indian grocery if you have one in your area.
This made the richest mango lassi I've had. The taste and mouth feel is that of something made with cream. You might try regular yogurt and perhaps low fat milk. I think you could simulate most restaurant drinks with 1% milk. It helps to chill the mango pulp and milk to below refrigerator temperatures - if they are already refrigerated, put them in the freezer for about ten minutes.
combine:
9 ounces Fage 2% plain greek yogurt
4.5 ounces whole milk
4.5 ounces mango pulp
about 4 tsp white sugar (or to taste)
some ground cardamom to taste - I probably used a tsp
blend for a couple of minutes
serve in a chilled glass and sprinkle with sliced pistachios or almonds
really good and incredibly rich
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