![]() Keep the Popsicle molds under running water before you unmold. Pour the prepared mango lassi in Popsicle molds or disposable cups. More liquid in your popsicles will make it very icy. With the same recipe you can also make popsicles by simply skipping the milk. In this post I share 2 ways to make mango lassi. So if you use Greek yogurt, you have to use some milk or cream to balance the sour taste of the Greek yogurt. Indian yogurt has some whey in it, whereas Greek yogurt has no whey so if you are using it to make a mango lassi, you have to adjust the consistency by adding some liquid else you will end up with a super thick consistency.Īlso to make a mango lassi, fresh made Indian dahi is used & this has a less sour flavor & taste than the Greek yogurt. There are 2 main differences between the Indian yogurt and Greek yogurt. Dahi – Yogurtĭahi (Indian Yogurt) is the key ingredient in a lassi and it is different from the Greek yogurt. While you can make a mango lassi with just any kind that are ripe & sweet, alphonso mangoes are considered to be the best for lassi, as these are super delicious, pulpy, less fibrous and flavorsome. There are many kinds of mangoes popular in India and everyone has their own favorite depending on where they have grown-up. If you are living outside India, you may easily find fresh mangoes in the Indian stores, markets and even online during these months. ![]() Mangoes from India & neighboring countries are air-flown to many other countries during this season. This is why the mango lassi made with these mangoes taste out of this world. The mangoes harvested during the peak season have a delicious flavor and are much sweeter. The mango season is short lived and the best naturally ripened mangoes are available from April to June. Mango is a seasonal fruit & are harvested during the summers in India. So fresh fully ripe sweet mangoes are the best! In the end, you won’t have enough mango flavors like the real mango lassi. You may end up adding more sugar, more yogurt and more milk to balance the sour taste in the canned pulp. Your mango lassi made with canned mango pulp tastes different from the fresh ingredient lassi due to the citric acid. Restaurants outside India use mango pulp and also use milk or cream or dried milk (milk powder) to balance the tartness from citric acid in the canned pulp. ![]() If you live in a country where fresh mangoes are not available you may use frozen mangoes or mango pulp with all the suggested adjustments in my recipe. Fresh, ripe sweet mangoes are best here as they are naturally high in flavor. Making a good mango lassi starts with choosing the right kind of mangoes. ![]()
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