In my appa house we had a hybrid Neelam tree, which could bear fruit quickly. Since childhood, I always wanted to grow a perennial mango tree like kilimooku (thothapuri) , real Neelam and a pacharisi mango (பச்சரிசி மாங்காய்) variety but appa amma liked this quick tree and it was a gorgeous tree too.
Mango in USA is a luxury, which we got in this recent decade only :)
During the mango season, these fruits become the staple dessert in Indian's diet. In my view, the mango pulp that comes in tin is more suitable and easy for a quick lassi. By this way we can buy the required variety of mango pulp (like Kesar mango, alphonsa etc).
But anyways, preparing in the traditional way is good too. The mangoes suitable for lassi preparation are (my opinion only) Kesar, Alphonsa, Banganapalli, Mulgoa, Neelam (any mango without much fiber and more sweetness) . There are many good varieties along with the above in India . Here is an interesting pdf link to a wide variety of mangoes.
I prepare mango lassi using canned mango pulp only. Mango tins come in discounted price during season. In cold countries, the mango pulp can be stored easily in refrigerator after opening the can. Always transfer the mango pulp to glass bottles before keeping in fridge. Here comes the mango lassi recipe !
|Carry this mango lassi in disposable bottles for a picnic...|
|Mango pulp in tin|
Mango pulp - 1 cup (or) 2 medium size ripe mangoes.
Indian yogurt - 1/2 cup
Milk - 1 1/2 cup
Sugar - 1/2 cup (to taste)
water - 1 1/2 cup
cardamom powder - 1/2 tsp
In a mixing bowl, whisk the whole milk yogurt and sugar using a whisk or in blender. Whisk it as finely as possible. Add milk and whisk till frothy.
Add mango pulp (puree the mango), cardamom powder, required water.
Store in fridge upto 24 hours before serving or serve along with crushed little crushed ice as soon as prepared.
Mango lassi is ready !
It can be served just like lemonade or any juice.
Adding water and ice should be limited, as this juice should be more thicker.