Mango lassi recipe
- Cuisine: Sri Lankan
- Serves 1
3 tablespoons mango purée
2 tablespoons plain yoghurt
1 cup milk
Lassis are part of the Indian influence on Sri Lankan cuisine. My mother used to add three or four pieces of fresh mango to a lassi. She would make us lassis in the morning before we went to school, or when fresh mangoes or bananas were in abundance. Like most Sri Lankans, mum used buffalo curd instead of yoghurt.
Blend ingredients and serve in a tall glass.
To make a sweet lassi, replace the mango with 1 tablespoon sugar. For a savoury lassi use a pinch of salt.
Low-fat milk and yoghurt can be used as an alternative to full-cream
You can substitute strawberries or raspberries for mango.
Recipe from Sri Lankan Falvours by Channa Dassayanaka, with photographs by Craig Wood.
Published by Hardie Grant Books.
If you enjoyed this Mango lassi recipe then browse more Sri Lankan recipes, beverage recipes, appetiser recipes, vegetarian recipes, cooks and their books recipes, channa dayasanaka recipes, cheese and dairy recipes, child-friendly recipes, easy recipes, quick recipes, recipes for 1 or 2 recipes and our most popular hainanese chicken rice recipe.
Sri Lankan Restaurants
Displaying 10 of 34 Sri Lankan Restaurants.
|2.||Blue Elephant||Pennant Hills|
|4.||Annalakshmi on the Swan||Perth|
|7.||Tas Ceylon||Lenah Valley|
|9.||Jazzi's Indian & Continental Restaurant||South Hurstville|
|10.||Flavour of Ceylon||Parramatta|
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
How to cook beetroot
To minimise bleeding during cooking do not peel the beetroot (the skin holds the colour) and leave a portion of the stem in place. Boil in salted water or bake in the oven wrapped in foil at 180°C.
The fruit of the northern Australian plant, Hibiscus heterophyllus, often used for jam.