I’ve been dreaming of mangoes ever since returning from Vietnam.
Mangoes to the Vietnamese seemed to be like apples to Australians – cheap, familiar and widespread. Subsequently, we found ourselves eating them in everything from salads to spring rolls – even salsa in the fancy ‘fusion’ eating spots.
But what really stole my heart was the mango lassi’s.
A quick google search tells me lassi’s most likely originated in Pakistan or India, and traditionally consist of yoghurt, water and spices. The lassi’s we slurped may have been a far cry from tradition, but they were damn delicious.
Just where this deliciousness came from is up for speculation. I say this because the yoghurt I tried in Vietnam was pretty terrible – watery, overly sweet and lacking the characteristic tartness of a good natural or Greek yoghurt. To be completely honest, even the mangoes weren’t what we’re used to, lacking the distinctive sweet, juicy traits of a good old QLD mango. I have a sneaking suspicion it may have had something to do with the sugar syrup that managed to sneak its way into most Vietnamese beverages, but whatever it was, as soon as I boarded the plane home I was planning how to recreate these lassi’s in my kitchen.
What I came up with wasn’t quite a lassi, or even a drink for that matter, but it satisfied by craving for mangoes, and I like to think it makes a pretty good rival for Yo-Chi. Since they’re in season, why not try my 2-ingredient mango frozen yoghurt?
- Frozen mango, thawed slightly. (Available from most supermarkets, fresh or canned would also work, but freeze first).
- Yoghurt (Any kind – I used Farmers Union natural yoghurt).
- Use a hand blender or food processor to combine the frozen mango and yoghurt. Use as much of both ingredients as you feel makes your desired consistency, I use around ½ cup yoghurt and 1 cup mango
That’s it! Although best eaten straight away, the frozen yoghurt can be kept in the freezer in a sealed container.