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Dinner with Rukmini
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Mango and Cardamom Lassi
Introduction from Rukmini Iyer
There are two ways to make mango lassi – with good fresh mangoes or with bought tinned Alphonso mango pulp. I find the latter much more reliable in flavour – head to the World Food aisle at your local big supermarket, the section with largeish bags of rice and lentils and you’ll inevitably find large tins of extremely good tinned Alphonso or Kesar mango pulp (also available in their online aisles). But I give both methods below, so you can use fresh or tinned mangoes as you prefer – perfect served over ice on a hot day.
Ingredients
Essential kit
You will need: a high-speed blender or Nutribullet.
Method
For the fresh mango lassi, tip the roughly chopped mango, ground cardamom seeds (I use a pestle and mortar to quickly grind them) and yogurt or kefir into a high-speed blender or Nutribullet. Blitz until smooth and then taste – if your mangoes aren’t very sweet, you may wish to add a little honey or agave syrup – and blitz again. Taste and adjust the sweetness as needed, then serve over ice.
For the tinned mango lassi, pour the mango pulp into a large jug and add the ground cardamom seeds and yogurt or kefir. Stir well with a wooden spoon and serve over ice. (There’s enough sweetness in the tinned mango that you won’t need extra honey.)
LEFTOVERS: I inevitably make the quantity above, which would do six, just for the two of us – store the leftovers in a jug in the fridge for up to 2 days.
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From the book
India Express: Simple and Delicious Recipes for Every Day
75 recipes inspired by the vibrant flavours of South India and Bengal
Speedy and fuss-free recipes for maximum flavour in return for minimum effort
Trademark traybakes, as well as stir-fries, snacks, weeknight curries, and simple desserts
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