Summer is quietly by, I want to enjoy every bit of the season, I can. Night of gold when the sun is in my evening social distancing away, sweet candy tomatoes have found their way into almost every meal of my day, in the lake breeze and the seawater, and for me the juicy summer mango I’ve began to stock up on frozen for when the season ends.
You know I’m obsessed with mangoes, and for me there is no more iconic recipes, the ratio of the mango yogurt.
When most people of a yogurt in an Indian restaurant, they usually thought the sweet mango yogurt, almost reminiscent of a milkshake. This is sweet and cooling flavor is perfect to taste a big bite of the spices fills the bowl of sabzi and daal. There is a salty yogurt, and more is a web-based yogurt drink poured salty with swirls of spices like black salt and pepper.
I combined the best of both worlds for a yogurt that toe the line between sweet and salty. I think the spices tame the sweet mango, making the sing of the taste even brighter.
I consulted my mom how she liked her, which is why we came.
This is almost funny, when I tried to get a recipe my mom made on my own. The fact is, she and her other aunt is not necessarily in accordance with the formula in the same way, we follow the recipe here. Recipes in the recipes and the website should be accurate, tested many times with the exact ounce, so that they can be replicated. But the truth is,my mom doesn’t measure anything, she never did. So when I called she said I the desire of the recipes she makes, it is like pulling teeth. Even she would be disappointed, I need a precise measurement, because it does not exist, she does not understand why I can’t just start cooking and adjust. This is an art to the eye and just know that the recipe is right, simply by the color and taste, maybe I’ll get to that day. But now, my mom and I will continue our lively phone, because I’m trying to decipher the measurements so I can share some of my favorite recipes with you.
Lassis for me is a treat. My mom doesn’t get them all the time, but this is one of the special recipes reserved for the time the giant box of Alphonso mangoes become available in the Indian store, she will decide is the whim of the fusion of a couple of glasses of my brother and me.
I’m salty mango yogurt, I use sendhav salt. I bought this one from an Indian grocery store,but you can use any salt you have on hand–Himalayan pink salt, sea salt, rock salt–just start with a 1/8tsp and gradually add a little more as you like to adjust the level of saltiness.
My mom always had sendhav salt in her spice Cabinet, and as I chat with her on the phone right blend of ingredients for this yogurt, she reminds me sendhav salt can help digestion and has many other important minerals that our body needs.
Other spices, I will continue my movement of fresh underground through pre-packaging. It is such a simple thing, but when you compare fresh ground nutmeg pre-bottled, it’s like a completely different ingredient and flavor. The recipe is just like here only a handful of ingredients, you want each one of them Shine. Invest in basic spices grinder: I have this one and use it every day to create the most delicious recipes, from the basic yogurt to the most complex of the sabzi.
So mix’er, provide the cold, and enjoy these quiet summer a refreshing mango yogurt. Roll on the recipes…