Mango Lassi

Happy Ugadi to everyone! Back home in India grandma would make Ugadi Pachhadi. This pachchadi is made with Neem flowers, jaggery, green chillies, salt, tamarind juice, raw mango, i.e. with six tastes which signifies that life consists of six different experiences and should be taken with equal acceptance. I miss the Bevu-Bella (Neem-jaggery) pachadis. 

Mango Lassi is my favorite beverage and I can have it pretty much every day. Using kesar mango is the key to the great taste in par to the restaurant style mango lassis. Fresh kesar mangoes are always a great choice but tinned mango pulp works perfectly fine. Canned Kesar Mango pulp can be found in any Indian grocery store.

Ingredients:
Serves-2
Plain Yogurt - 1 cup (240 ml) - I used low-fat home-made
Kesar Mango pulp - 1/2 cup (120 ml)
Milk - 3 tbsp or more (approx 50 - 60 ml)
Sugar/Honey - 2 tsp - adjust according to the sweetness of the mango


Method:
Blend all the ingredients together and serve chilled.