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MAnog Lassi |


When the summer heat is making you sweat, or a curry's burning your tongue, turn your face to the wind and call for a lassi, cross your fingers and hope an overly obedient rough collie doesn't appear, but a soothing mangooey drink to cool you. Recipe by Will Bowlby.


Prep time: 5 minutes (plus an hour cooling)

Cooking time: 5 minutes

Makes: 2-3 glasses


Ingredients:

375ml mango pulp (roughly the flesh of one mango) 185g Greek yoghurt A small pinch ground cumin (optional) A pinch of salt and pepper

185ml cold water



1. The path of the righteous mango


If you are using a whole mango, instead of pulp (which is so hard to find it might be fictional), then skin and chop it. Get your peg leg blender and stomp down on the mango until it's blended into a liquidy pulp. The pulple has become the master.


Get your peg leg blender and stomp down on the mango until it's blended into a liquidy pulp. The pulple has become the master.


2. Don't laissez too soon


In a large bowl stir together your pulp, 185g yoghurt and 185ml cold water. It should look like thick cream.

Time to season and combat that unseasonal heat; add a small pinch of cumin and a small pinch of salt and pepper (pink pepper if you have it, you fancy bish). Stir again.


Decant into glasses.


Dink and sink!




Food for Thought

Lizzy says: "This was a novel recipe..... I had a lot of mango lassis in India, but this wasn't like any of them - I couldn't find mango pulp in the supermarket and mine ended up being clumpy and stringy; the yoghurt was too thick and the cumin a bit too overpowering. I don't think I'd attempt this again, and would be more comfortable with a supermarket version! 2/10"




Kate says: "Mango Lassi, the yin to a curry's yang. For this recipe we used real mango as our pulp, but I think in hindsight a pre-tinned mango pulp would have been better. Mangoes in Europe are famously un-delicious and I think that reflected in my lassi. Maybe I could have added some sugar to sweeten it up a bit, but it wasn't really my jam. I think next time I would make a normal lassi with cumin seeds - much easier and less reliant on those un-tasty German mangoes. Easy recipe, but not as delicious as I was hoping 4/10"



3/10 Gasps


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