While mangoes are in season, I’ve started making a mango lhassi for breakfast – a blended yoghurt drink that is very popular in India. Mangoes and yoghurt are both super-foods. It’s fast and easy enough for busy mornings and ticks all the Witches Kitchen boxes. You could just do a smoothie but yoghurt is a great source of good bacteria, and mango season is also the easiest season to make yoghurt using just the sun for heat – it’s so worth it – flavoured supermarket yoghurt is chocka with sugar and numbered additives, besides being overpackaged.
BBC ran an experiment about losing weight that showed that the same number of calories in a soup (or smoothie) keep you feeling full longer: How soup can help you lose weight. So a lhassi breakfast is even more healthy if you are looking at keeping the calories down.
The basic recipe is:
- 1/2 cup low fat plain yoghurt
- 1/2 cup low fat milk
- 1 very ripe mango peeled and seeded
You can also add ice cubes (or substitute skim milk powder and ice cubes for the milk) which gives it a nice texture, but don’t try this unless you have a fairly powerful blender!
From there you add things to taste. I like a drop or two of rosewater, a pinch each of cardamom and nutmeg, and a teaspoon of honey. But I don’t have much of a sweet tooth. Lewie likes it with more honey and without the rosewater.