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In India, mango is the king of fruits. The saffron is optionally available however it offers the lassi a stunning golden color. The glasses in India that we drink mango lassi out of are fabricated from brass, have a capability of round 800ml and might weigh as much as 1 kilogram simply on their very own – with out the drink even added in but.
Serves 4
Elements:
1. For the mango purée:
500g peeled and diced ripe mango
2. For the lassi:
400g thick Greek yoghurt
100ml water
60g caster sugar
2 inexperienced cardamom pods, floor in a pestle and mortar (a pinch of floor powder)
few saffron threads (optionally available)
3. To serve:
ice cubes
Methodology:
- Mix the mango to a clean purée in a NutriBullet or blender – you need to have about 400ml.
- Whisk collectively the mango purée, yoghurt and water in a big bowl, then whisk within the sugar, floor cardamom and saffron. It’s finest to let the lassi sit for a short while to permit the sugar to dissolve, however it’s additionally scrumptious to drink straightaway.
- Serve in small glasses over ice.
Spice Field by Sunil Ghai is revealed by Penguin Sandycove (2023). Images: © Joanne Murphy
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