By Ranita Ray
PC:Aditi Akhawat@Pinterest
Punjabi mango lassi is a delish and refreshing drink, perfect for hot summer days. During the festival of Baisakhi, a decadent meal would only be complete with a tumbler of mango lassi. If you are wondering how to replicate the same richness of the Punjabi mango lassi recipe at home, here are 8 tips to help you
The key to an excellent mango lassi is using fresh, ripe mangoes. Make sure to choose mangoes that are sweet and juicy.
While a few varieties of mangoes have neutral aroma and taste, variants such as Alphonso, Langda, Dasheri, and Gir Kesar have distinct flavours. Pick what interests you.
Full-fat yoghurt will give your lassi a creamy and rich texture. Avoid low-fat or non-fat yoghurt, as it will make your lassi thin and watery.
Churn the yoghurt before to make a smooth and lumps-free Punjabi mango lassi. Use a wooden churner or a long-handle fork.
Mangoes are naturally sweet, but adding a little sugar will enhance your lassi's flavour. Start with a small amount and adjust to your liking.
Adding cold water to your lassi will make it more refreshing and help balance the sweetness of the mangoes.
To get a smooth and creamy lassi, blend all the ingredients together until they are well combined.
Adding a few fresh mint leaves to your lassi will give it a refreshing and aromatic flavour. You can use them as garnish as well.