Saffron Mango Lassi
This slightly spicy take on the traditional Indian lassi I discovered on an especially hot day in Pushkar, Rajasthan. It is ideal for the summer as it is simultaneously warming and cooling. The spices of saffron, cardamom, and cumin give it a unique blend of flavours.
It’s a perfect treat when you’ve just completed a scene, chapter, painting or project, or just need a little break in your Pomodoro writing to make and enjoy this delicious drink. Traditionally lassies are made with curd and served in earthenware pots known as khullar. These biodegradable containers are then smashed after swigging the final sip.
Mangos are packed with immune-boosting, skin-beautifying, and brain-enhancing vitamin C, which is also vital to enable your body to absorb iron, deficiency of which is a common cause of low energy.
They’re abundant in beta-carotene, which is converted by your body to vitamin A and so critical for vision – all the more vital if you spend a lot of time staring at a computer screen – and also benefits your skin and immunity.
Mangos help your body to digest protein more effectively thanks to their high enzyme content, and protect your body against cancer due to their antioxidant compounds.
The trace minerals of copper and potassium, vitamin E, and a little magnesium too, add to the healthy properties. Those delicious fruits are also wonderful for clearing the skin and contain 25 different carotenoids to make your body sing.
Mango’s can even be used externally to reap beautifying skin benefits, see: Mango Mud Mask | Real Food For Life.
For the traditional, sweeter – and therefore higher in calories – version, use the syrup. To make the syrup, add 1 cup of water to 1 cup of sugar to a pan and bring to the boil, stirring it until the sugar is dissolved. Then let it simmer. Add the crumbled saffron and let it cook into a syrup. Transfer to the freezer until the syrup is cold.
Alternatively, to make a less calorific but equally yummy version, leave out the syrup and instead soak the saffron in ¼ cup of hot milk (almond milk if you prefer). You may like to add a little honey to sweeten it.
Ingredients for 2 Servings:
- Large pinch of saffron threads
- 1 mango
- ¼ cup of saffron syrup (see below) OR ¼ cup of saffron milk
- 1 ½ cups plain yogurt
- ½ to 1 cup of milk (or water if preferred)
- ½ tsp. cardamom powder
- ½ tsp. cumin powder
- Pistachio and almonds (chopped or flaked) with a little of the spices to garnish
Saffron Syrup: 1 cup of water, 1 cup of sugar – use ¼ cup in recipe OR Saffron Milk: Soak the saffron in ¼ cup of hot milk (almond milk can also be used instead)
How to Make a Saffron Mango Lassi:
- Blend the mango then add the yogurt with the saffron syrup or saffron milk into a blender. Add some of the almond flakes, cardamom, cumin and pistachio, leaving a little to garnish with later.
- Blend until creamy and a little frothy.
- Pour into a tall glass, top with crushed cardamom, sliced almonds and saffron.
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