Sunday, February 17, 2008

Weekend Herb Blogging #120

Erin from The Skinny Gourmet is hosting this edition of Weekend Herb Blogging and I have one of the more deliriously delicious fruits on offer, Mango

mango©

The cultivation and use of mango spans over 6000 years and is a native plant of India and South-east Asia. It belongs to the same family as pistachios and poison ivy.

mango©

Vitamins A, B5, B6, C, E and K, Folate, Niacin, Riboflavin and Thiamine as well as Calcium, Copper, Iron, Magnesium, Manganese, Phosphorous, Potassium, and Selenium. Just from its colour alone you can see that it is high in Beta-Carotene. It also has enzymes that help with digestion and the health of your intestinal system.

As a nod its rich tradition in Indian cuisine and its benefit as an aid to digestion, I'll be using mango to make my version of a Mango Lassi - it may not be traditional but it still tastes good.

mango lassi©

Mango Lassi

1 mango
1 cup yoghurt
handful ice cubes
fresh mint leaves


I should make mention of the yoghurt I've used in this Lassi

shaw river buffalo yoghurt©

It's a bit unusual - this is Shaw River Buffalo Yoghurt and it is produced here in Victoria from a herd of Italian Buffalo that are also used for the production of buffalo mozzarella. The yoghurt has a pure white colour with a gentle tang - it is also enriched with acidophilus and bifidus cultures.

To make the Lassi:

Slice the mango into two halves as close as you can to the pit. Scoop the flesh from each cheek using a spoon. Cut the flesh away from the pit and then remove it from the skin.

Place all the mango flesh into a blender along with the yoghurt and generous handful of ice and fresh mint leaves.

Blend until smooth and creamy.

Serve immediately.

You don't need the excuse of a hot curry to enjoy this drink - it's also good to have with breakfast.

Tagged

8 comments:

  1. This is something I've always wanted to taste. Unfortunately, the mangoes her are often really not worth buying. It sounds so delicious though. Must watch for some good mangoes.

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  2. oh yum! i used to have a mango tree and make smoothies, this has to be soooo good!!

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  3. Haalo, excellent post as usual! I am actually using the same yogurt that u feature. Loving it!

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  4. I love mango, and this is a classic application. I have never had buffalo yogurt, but now you have me curious.

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  5. Goodness goodness. This makes me ache. I think I will have this very very soon.

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  6. I'm hooked on the Shaw River Products. I am in love with the Mozzarella and other cheeses. Their sausages are so dense and filling. I noticed that they have the mozzarella on the menu at Pearl.

    Isn't it wonderful for us that mangoes are so cheap right now. We bought a whole boxful of huge mangoes in Victoria Street for less than $20...Yummo!

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  7. Thanks Kalyn - mangoes are just one of those fruits I could never tire of. Hopefully come summer you'll get some good ones.

    Thanks Aria - how wonderful that must have been!

    Thanks Anh - it's a fantastic yoghurt isn't it?

    Thanks Skinny - it is well worth keeping an eye out for it.

    Thanks JB!

    Hi Sticky - they do have a great range and the story about how they got their buffalo is very interesting. It does seem that all year is mango season but they are just amazing at the moment.

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  8. I made this the other day. I blogged it, even. I'm absolutely in love with it. It's so fresh and simple. What I overlooked though were the icecubes.

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