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Tuesday, October 6, 2009

Mango Lassi

In an effort to appease the ongoing Indian Food Mania, I've mastered making my favorite Indian beverage: the Mango Lassi. I used to drink them (read: guzzle) and think "whaaaaaaat is in that?!". Then one day, I asked the good people at Punjabi Tandoor who told me: sweetened mango puree, yogurt, milk, and sugar. That's it?! YES.

Now, I am sorry that I don't have a photo for you (I consumed it all before I even thought of taking a picture), but what is more important than a photo is the secret ingredient: canned sweetened kesar mango pulp or puree, which can mostly likely be found in Indian grocers or other ethnic shops. The mango flavor is intense (as though mangoes have been stewed down and strained until it is thick and sticky) and it is usually made with mango, sugar and citric acid so avoid anything that starts adding syrups or other unnatural substances.


* 1 cup plain yogurt (I used low-fat)
* 3/4 cup sweetened kesar mango pulp (I used Rani brand)
* 2 Tbsp. natural sugar
* 1/2 cup milk (I used soymilk)

Puree all ingredients in a blender until smooth and sugar has dissolved. You can add more milk if you want a thinner consistency.

Serves 2.

Yes, it really is that easy. And now it can be yours!

If you are looking to make a big batch (pitcher for a dinner party?), here is what I did:

* 1 large 30 oz. can mango puree
* 4 cups plain yogurt
* 1 cup water
* 1/4 cup simple syrup

YUM. Get your lassi on.

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