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There’s nothing like a hot summer day to remind me of a lunchtime ritual when I was a kid. One of the things I dearly miss about India (especially in the summer) is the abundant supply of remarkably delicious mangoes. The ritual, of course, was to devour a ripe, juicy, refrigerated mango – greedily, in 2 minutes or less – after a spicy meal. As a wildly popular fruit in India, the mango is peeled, chopped, squeezed and served up in a variety of deliciously addictive ways. For me, the most addictive of all was the mango milk shake, which is conspicuously missing from most restaurant menus here. Most Indian restaurants do carry another tasty variation, the mango lassi. So I thought I’d show you how to make your own, in 2 minutes or less. Be sure to regulate yourself though, because much like the potato chip, you can’t have just one (glass in this case).
Making these drinks is a piece of cake when you have the right ingredients. Get yourself a big can of "Mango Pulp" and some cardamom pods, both of which are available in most Indian/Asian grocery stores. A word of caution: mango pulp is not the same as mango nectar. Keep the pulp refrigerated until use. To make 1 measure of the milk shake – blend together ¼ measure of mango pulp, between ¼ and ½ measure whole milk, a tablespoon of mild vanilla ice cream (optional), 3-4 pieces of diced ripe mango and 2 ice cubes. To make 1 measure of the mango lassi – blend together ½ measure of mango pulp, ¼ cup of plain yogurt, the seeds from 1-2 cardamom pods and 2 ice cubes. Add enough water or milk to thin out the drinks to your taste (blend again). Pour into a tall glass over ice. Glug, glug, glug. Try to stop after the second glass.