Mango Lassi

Today we are starting with 2nd week of BM 28. My theme for the week is recipes with Mango. Summer, first thing which comes to my mind is mangoes.
Mango is the national fruit of India. Mangoes are widely used in cuisine. Sour, unripe mangoes are used in chutneys , pickles or side dishes, or may be eaten raw with salt and chili powder.
  A cooling summer drink called  panna  comes from  raw mangoes. Mango pulp made into jelly or cooked with red gram dal and green chillies may be served with cooked rice. Ripe mangoes are also used to make curries.  The pulp from ripe mangoes is also used to make jam .
Andhra Aavakaya pachadi is a very famous pickle made from raw, unripe, pulpy and sour mango, mixed with chilli powder, fenugreek seeds, mustard powder, salt and ground nut oil. Mango is also used in Andhra to make Dal or pappu.
Starting this weeks 1st post with Mango lassi, a popular drink is made through out India, adding butter milk and suger to ripe mango pulp or ripe mangoes.

 We need:

Mango pulp  1 can
Butter milk 3 cups
Sugar 5 sps


Method:

Add sugar and butter milk to the mangi pulp and blend it to smooth semi-liquid  mixture.
If u want add water to make the lassi thin.
That's it mango lassi is ready to serve.
For best results serve chilled.

Check to see what my fellow bloggers are cooking for BM 28