This is best made when good fresh mangoes are in season. When they are not, very good-quality canned pulp from India’s excellent Alphonso mangoes may be used instead. Most Indian grocers sell this.
Recipe information
Yield
serves 2
Ingredients
1 cup plain yogurt (preferably Greek or acidophilus yogurt)
1 cup chopped peeled ripe mango (canned Alphonso slices or pulp may be substituted)
4 cardamom pods
2 tablespoons extra-fine sugar
Preparation
Step 1
Put all the ingredients plus 1/2 cup cold water into a blender and blend for 2 minutes.
Step 2
Check for desired sweetness, adding more sugar if needed. Strain and serve as is or with a couple of ice cubes.
Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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