flipMango lassi (cool yogurt-mango drink)
Mango lassi (cool yogurt-mango drink)
Why this dish? Under Mumbai's heat, lassi is the universal comfort drink; the mango version celebrates India's 'king of fruits', a perfect sweet counterpoint to spicy dishes at an actor's table like Abhishek's.
A beaten, creamy, cool yogurt blended with ripe mango pulp and a hint of cardamom. Sweet, tangy, refreshing.
When it's forty degrees on set and your throat burns from spicy food, nothing saves you like a good mango lassi, well chilled, thick. At home we beat it a long time to make it frothy, just a hint of cardamom — not too much, eh, you need to taste the mango. You drink it in one go, and suddenly everything's better, yaar. Mango, in India, we call it the king of fruits, and you understand why.
- •Yogurt (dahi) — one bowl (fermented base)
- •Ripe mango pulp — generous (fruity sweetness)
- •Cardamom — a pinch (perfume)
- •Sugar or honey — depending on mango (adjustment)
Mango lassi (cool yogurt-mango drink)
A beaten, creamy, cool yogurt blended with ripe mango pulp and a hint of cardamom. Sweet, tangy, refreshing.
Why this dish? Under Mumbai's heat, lassi is the universal comfort drink; the mango version celebrates India's 'king of fruits', a perfect sweet counterpoint to spicy dishes at an actor's table like Abhishek's.
When it's forty degrees on set and your throat burns from spicy food, nothing saves you like a good mango lassi, well chilled, thick. At home we beat it a long time to make it frothy, just a hint of cardamom — not too much, eh, you need to taste the mango. You drink it in one go, and suddenly everything's better, yaar. Mango, in India, we call it the king of fruits, and you understand why.
Ingredients (period version)
- Yogurt (dahi) — one bowl (fermented base)
- Ripe mango pulp — generous (fruity sweetness)
- Cardamom — a pinch (perfume)
- Sugar or honey — depending on mango (adjustment)
Ingredients
- Full-fat plain yogurt — 300 g (base)
- Ripe mango pulp (Alphonso if possible) — 200 g (fruit)
- Cold milk — 100 ml (fluidity)
- Ground cardamom — 1 pinch (perfume)
- Sugar or honey — 1-2 tbsp depending on mango (sweetness)
- Ice cubes — a few (chill)
Method
- Blend yogurt, mango pulp, milk, and cardamom until smooth and frothy.
- Taste and sweeten according to mango ripeness.
- Serve well chilled, with ice cubes, in a tall glass.
- Optional: a pinch of crushed pistachios on top.
How it was made : Lassi, a salted or sweetened beaten yogurt drink, is an ancient beverage from Punjab and northern India, linked to dairy farming. The mango version is more recent, popularized in the 20th century with cultivated mango varieties like Alphonso from Maharashtra, Mumbai's region.
The contemporary twist : Served in a frosted glass with a thin mango slice on the rim, mocktail-style for a Mumbai rooftop.
Abhishek Bachchan · Charactorium
