Mango Lassi

Hi,

So does anyone know how to make a good mango lassi? I can´t get it to be smooth...I followed the recipe but after pureeing the mangos the puree is not smooth as it should be. What´s the secret to have a smooth mango lassi?

Manjula's Kitchen has a very popular Mango Lassi recipe:

2 cups ripe mangoes
1 cup yogurt
1/2 cup milk
1/8 teaspoon cardamom powder
3 tablespoons sugar
3 cups crushed ice or ice cubes, use as needed

The way my Father makes his legendary lassi is by using mango pulp, not actual mangoes, as they tend to have those stringy bits that are a detriment to the smoothness (is that a word?). Then some yoghurt, ice, blitz it and voila! The mango pulp already has the sweetness you need so no extra sugar is needed really :)

Smoothness is a word, and it all depends on the mangoes. Mango pulp is a good way to go, but I find that Mango Lassi is made best with the small yellow mangoes, not the green and red ones. The bigger green and red ones (Caribbean mangoes) tend to be stringy and won't blend to perfectly smooth. The smaller yellow mangoes (Mexican or Indian) don't tend to be stringy and when they are at their perfect ripeness are not only smooth, but unbelievably sweet and juicy.

A decent blender will probably fix that ;)

A couple of tips

1) don't use the South American mangoes for Lassi (too fibrous)
2) most commercial Lassi and Hulki is made from the the tinned puree this is very cheap and made for Lassi / Kulfi

Its like using tinned tomatoes or pasta for italian cooking, don't use fresh but tinned for Kulfi / Lassi the fresh mangoes are too tart and will not taste right. You can add a few small pieces of fresh mango to the Lassi for additional flavor and texture.

Always use Pakistani Chounsa mangoes.

God, I miss decent mangoes.
It's the smell of summer...