Mango – the king of fruits, the most popular fruit across the world, a superfood with many health benefits. Originated some 4000 years ago in Eastern India, mangoes have been mentioned in mythological texts. Lord Buddha is said to have often meditated under the mango grove. Mangoes are the national fruit of India, and we Indians believe that “Mangoes symbolize Life”. In India, you can find many varieties of mangoes – Dashehari, Langra, Chausa, Safeda and the most irresistible of them all Alphanso. Grown only in the western part of the country specifically in the Maharashtra region, Alphanso is also the most expensive mango.
The joy of eating a mango is an experience in itself. I feel that we go in a trance like state when we eat one. I have personally never met anyone who doesn’t enjoy a good ripe mango. The most amazing thing about mangoes are that they can be enjoyed as fully ripe fruit by dicing them up into bite sized pieces or slicing them lengthwise or relishing the tangy, sour raw mango slices sprinkled with salt or chili powder.
A few days ago while chatting with mum, she happened to mention that how the mango season is soon upon us in India and how she can’t wait to enjoy them. It made me think that although we have been savouring mangoes all through out the summer here in Sydney, I m yet to do a post on one. Technically, we are approaching the end of summer, but what the hell, there is no reason for us to not enjoy mangoes through out the year.
Today, as a breakfast accompaniment, I made a Mango Saffron Lassi. Lassi is an ancient smoothie of Punjab origin with mentions of it in the Ayurveda texts as a coolant for stomach disorders. It is a hot weather refreshment with a blend of yoghurt, milk or water, spices or sometimes fruit. A fairly simple recipe, packed with healthy goodness.
A hot summer day refreshment, Mango Saffron Lassi, is a quick and delicious drink to enjoyed with breakfast or lunch. A fairly simple recipe, packed with healthy goodness.
- 1 cup Mango diced into cubes
- 2 cups Low Fat Natural Yoghurt
- 5 pieces Green Cardamom crushed into fine powder. husk removed.
- 2 tbsps Sugar optional
- Water optional or as required.
- pinch Saffron Strand for garnish
- 5 pieces Pistachio crushed roughly for garnish
Crush the cardamom seeds in a pestle and mortar, discard the husks and further crush the seeds to a fine powder. Set aside.
In a blender, add the yoghurt, mango diced up in pieces, milk, cardamom powder and sugar. As the mango itself is sweet, sugar is optional, depending upon the amount of sweetness you require.
Blitz till smooth. We don’t want the mix to be very thick or very thin. You can adjust the texture and sweetness to your liking by adding some water and sugar.
Garnish with saffron strands and roughly crushed pistachio’s. Refrigerate for an hour or so. Serve Cold.
- Traditionally, in lassi only milk is used and no water. Although, water can be added to dilute the thickness of lassi.
- Mango pulp too can be used instead of mango fruit.