Learning about food, photography, and writing. Sharing what I find.


Sunday, November 20, 2011

Mango Lassi, Mango Lad

BECAUSE SOMETIMES YOU NEED A TOTALLY UNSEASONAL TREAT (*all my foodie friends turn up their noses*).

And sometimes Sainsbury's has a buy-one-get-one-free on mangoes.

I know, I know. London is a far cry from India and anywhere tropical. And, sometimes, these fleshy, juicy fruits can be downright unpalatable out of season and region (I never liked mangoes until I had them in season in the middle of the Caribbean. It was the nectar of the Gods). But, when you're broke and looking for something to diversify your produce pile, a buy-one-get-one sale can make you do crazy things. I guess I trusted that the large Indian population in our neighborhood and London's general love and appreciation of Indian fare would mean that they get pretty good mangoes, year round. So, into my cart they went.

I let them sit for a few days until they were just a bit tender-er and let off a sweet aroma. The little drip of syrup that came from the stem bit was a good sign of peak-sweetness, too. :)

Then it was Mango Lassi time. Fruit and sugar and cream and Autumn spices? Ummm yup.

Ingredients (to serve 2):

1 mango, ripe
1/3 cup natural yoghurt (whatever fat content you prefer)
1/3 cup cream (US folk can use table cream or Half & Half, UK-ers I recommend single cream)
1 tsp lime or lemon juice (optional – if the mango is super-sweet and you want a little sour punch)
1-2 tsp sugar, depending on sweetness of mango
1/8 tsp freshly grated nutmeg
sprinkle of ground cardamom (optional)
1/4 tsp cinnamon/sugar mix

Process (so easy):

Peel and slice up the mango. Don't forget that the pit/stone in the center is a long, thin slab, but don't waste any flesh!

Mmmm look at all those juices! A good sign.

Place the mango in a medium bowl or into your blender.
Add the yoghurt, cream and citrus if you're using it.

Next, measure out the sugar and grate half the amount of nutmeg into the bowl. Add the cardamom if you've opted to include it.

I only needed one tsp of sugar. I DID get a good mango! 

Blend all the ingredients together until very smooth and fluffy (with a stick blender if not a blender-blender).

It should be thick, but pourable. Add more cream if need be. I love when life requires more cream.
We like ours over ice, which makes it even more refreshing.

Grate the remaining nutmeg on top of the lassi and sprinkle with the cinnamon/sugar mix. Drink it up before the ice gets too melty!

It's a nice change from tea and biscuits for dessert . . . or as an appetizer before a long-stewing dinner as we did later in the week.


  1. That mango looks, as Aidan might say, "Puhfect!"

  2. Your pictures are amazing!!

  3. I learned something new! Thanks Grace.

  4. Yay for learning! I have to acknowledge that I learned the idea of 'Lassis at home' from the first commenter above. :)