Who can resist the fleshy, sweet and subtly-sour mangoes that are in abundance in the summer months. Mango lassi is a well-known quench buster in the Indian sub continent which acts it’s way to cool you down within and refreshes in a delightful way!
I personally prefer canned Kesar or Badami mango pulp which are made from fresh mangoes and has a distinct creamy and silky texture. The advantage of using the pulped mango is that you can enjoy this dring even when the mango season is not around.
You just have to load everything to the blender jar in one go, including the ice cubes and then process for about 1 min. Churning with ice cubes enfolds a beautiful texture and overall coolness, so mark it as a must.
You will need :
| Mango pulp | 1 cup |
| Plain yogurt (Full Fat or Fat Free) add full fat yogurt for a silky texture | 1 cup |
| Sugar | 3 tbsp |
| Water | 2 cups |
| Ice cubes | 5 |
Let’s make it :
- Drop everything into your blender jar and churn in high speed for 1 min.
- Serve immediately!
- Yummy !!
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