These bright, floral, year-round drinks can be made sweet or savory.
is useful for making any fruit or herb purées that might be added, but blending the lassi together incorporates too much air and breaks up the natural texture of the curd. And, most importantly, serve it up cold—I prefer mine over a generous amount of ice and sipped with a straw.The key to the bright, floral flavors of a traditional mango lassi is the Kesar mango. Kesar mangoes are grown in the lush western part of India and are available in fresh form only in the spring and early summer.
I prefer to opt for the unsweetened purée and instead sweeten the lassi to taste with my own palm sugar syrup.is an unrefined sugar derived from the palm tree. Any other unrefined sugar, such as turbinado or muscovado, works just as well at adding a nutty, smoky flavor in addition to sweetness. To make the syrup, I boil the sugar with water until the sugar is fully dissolved, skimming any impurities that may rise to the surface.
To make the mango lassi, I whisk together the mango purée, yogurt, and buttermilk and season it to taste with palm sugar syrup and a little fresh lime juice. Poured over ice, the lassi is ready to enjoy.A savory beverage might sound bizarre, but it’s very common in India and other parts of South Asia, where the salt is ideal for rehydrating you in the sweltering heat. At their simplest, salted lassis contain yogurt, water, a pinch of salt, and toasted cumin.
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