Mango Lassi (Yogurt Mango Smoothie) Recipe

Smoothie made of pulp from ripened mangoes, whole milk yogurt (Dahi) and sugar

Perhaps Lassi is one of the most popular beverage in Northern India. When I was growing up, my mother will boil milk and give the warm milk to all the family members just before they would go to sleep. The yogurt culture was added to the remainder of the milk to make Dahi. Early in the morning, she would churn Dahi, to get the Makhan. The churned Dahi with sugar was given to us as Chach. This churned Dahi is very similar to Butter milk available in United States grocery stores; however, lacking the texture and taste of the homemade Dahi. Also, buttermilk is pasteurized without live culture. During summer, the restaurants add the pulp of ripened mangos and call it Mango Lassi.

Make sure Dahi Yogurt and Mango cubes are refrigerated for two hours before putting in the blender. This will help make Lassi thicker by trapping air.

Ingredients

1. Dahi (Yogurt): 2 Cups

2. Mango flesh cubed: 1 Cup

It will take One medium sized mangoes. Wash and remove stone

3. Sugar: 2 Tablespoon
4. Ice Cubes: 1 Cup
5. Orange juice (Optional): 2 Tablespoon

Method

1. Blend all ingredients except ice cubes well in an electric blender for 4 minutes

2. Add Ice cubes. Blend 2 minutes.

Note: In most of the Indian grocery store, you can buy Mango pulp in cans, it is pre-sweetened. If you are on the run, use canned mango pulp. If you don't have Dahi use 'Regular Natural Yogurt', it  gives a better character than low fat or fat-free yogurt.
I like to add one 2 Tablespoons of Orange juice to my Mango Lassi while blending.