Spring is definitely upon us and that can only mean one thing, it’s mango season. I can’t stop cooking, eating and thinking about this deliciously ripe and juicy fruit (for more evidence, check out my mango salad recipe here). I know I can’t be alone on this, especially when I see the crates of mangoes quickly selling from the markets and the stock boy struggling to replace the mangoes again before they sell out.
This warm weather sets the stage for the perfect drink – the mango lassi. Mango lassis are refreshingly fruity and creamy. While there are so many ways to make a lassi, including salty and sweet, fruity and non-fruity, the mango lassi will always be my absolute favourite.
This drink is made by combining mango with yogurt and any other flavourings before being poured in a chilled glass and enjoyed. There are so many ways to make this lassi – add in coconut, rose water, cardamom powder or saffron to give a richer depth of flavour to the drink, use honey or brown sugar as the sweetener or use Greek yogurt for a thicker consistency.
I’ve been so excited to use a new spice that I recently got my hands on – saffron! Saffron is the dried stigma of the Crocus flower, and while that may not get you excited yet, wait until you smell the threads before you decide. You only need a pinch of this spice to colour and flavour your dishes, which is great because it’s one of the most expensive spices to find. Commonly, saffron is used in rice dishes like biryani and paella but can also be used in desserts such as ice-cream and custard, cookies and in mango lassis like this recipe.
- 3-4 mangoes, peeled and chopped
- 1 cup of plain yogourt
- 3-4 saffron threads
- sugar to taste
- mint and saffron to garnish
- Combine the mango chunks into the blender and puree until it becomes mango pulp.
- Add in the yogurt and saffron threads and blend for another minute.
- Add sugar to taste.
- Pour into glasses and garnish with mint leaves and saffron threads. Enjoy!