The sour side of sweet
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Most mango lassi leans sweet. The curd it is built on leans the other way.
In Ayurveda, a thinner, spiced version called takra has long been sipped to settle digestion after eating. Some research suggests the live cultures in curd may gently shift the gut's mix of bacteria, though the wider effects aren't settled yet.
How does a tangy one sit with you?
What you'll need
- 1 ripe mango, peeled and cubed (or 1 cup mango pulp)
- 1 cup plain yogurt, on the sour side
- 1/2 cup cold water
- A squeeze of lime
- A pinch of cardamom
- A little honey, to taste (optional)
Method
Blend the mango, yogurt, and water until smooth.
Add the lime and cardamom, blend again, then taste. A little honey only if it needs it, a splash more water if it is thick.
Serve it cold. Give it a week of warm afternoons, and notice how a tangy lassi sits with you next to a sweet one, and whether your afternoons feel any lighter.