Mango Lassi

Mango Fruit Lassi

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We sat opposite each other and Uncle Stan’s face wrinkled into a smile as I licked my fingers clean from the meaty juices of the smooth lamb shami kebabs and red coriander chutney. I glugged down the velvety thickness of the mango-sweetened yoghurt (invented long before the smoothie), wiping my lips with the back of my hand. He let a chuckle escape followed by a mini burp caused by the samosa he’d been dipping into the same chutney.

‘I loved lassi when I was a kid, I still do.’ He watched the cold tears of the glass collect on the white Formica table of the chaat (snack) house in Slough, conveniently located just around the corner from his flat. Allowing his taste buds to reminisce for a short while, he signalled his order of chapattis, a portion of mattar paneer and saag ghosht to the passing waiter. He indulged himself with a mango lassi, his eyes flickering with youth as he drained the glass in a series of large glugs. From boy to man, lassi is the only drink I’d risk fisticuffs for. It quenches, satisfies and excites, coming in different varieties ranging from fruity, salty to sweet, and satiates over a billion people across the globe. So join the party … it’s never too late.

Mango lassi

How To Make Mango Lassi

  • 250ml natural yoghurt
  • 100ml milk
  • 4 tsp sugar, to taste
  • 200ml mango flesh, peeled and chopped (or 150ml of tinned mango puree)
  • Spinkling of fresh ground (green) cardamom

This mango lassi recipe is the easiest thing to make on God's green earth, take everything apart from the Cardamom and pop it all into a blender and pulse until the mix is rich and velvety. Pour into refrigerated glasses. Dust the mango lassi with cardamom, it's a thirst busting belter.

Try this and scores more recipes from my cookbook Urban Rajah's Curry Memoirs BUY IT NOW!!

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