Rauma does not have an Indian restaurant. Nor does it really have any place where you can conveniently get the ingredients necessary to make most Indian dishes at home. So, like I do for most Asian ingredients, I stock in bulk whenever we make it over to an ethnic grocer in Turku or any other larger city. I’ll also tend to this if we visit a restaurant — a practice that once ended in a plastic takeaway bag filled with a mixture of three different types of curry when the containers upended halfway through my drive home. Still, I stubbornly saved it and had it for dinner — that’s how desperate we are for good takeout around here. It was, erm, interesting. Not bad, mind you, just… different. I use a rigid insulated picnic basket nowadays, to avoid mystery curry 😉
Another thing we don’t have much around here? Mango lassi. Mostly because good mangoes are hard to come by in the frozen north. I guess I’m lucky that never spilled with the curry, however. As hard as a good, ripe mango is to get here, getting the sweetened, concentrated mango pulp that most restaurants use is even harder. So what we have here is my workaround to making a decent lassi without overdosing on additional sweeteners, since it really is one of my favorite drinks.
Not much in the way of ingredients, just the ripest mango you can get and mango-flavored yogurt. The real fruit adds the nice pulpy freshness you expect, and the pre-flavored yogurt adds a boost to the fruitiness. You could just have the yogurt straight out of the carton, but it’s not quite fruity enough on its own and a bit too thick to be pleasantly drinkable like a real lassi. Fresh mangoes are available at the supermarket currently, so I haven’t had to resort to using the canned stuff with the funny aftertaste yet, but I will probably have to try that at some point, too. I thin this with a bit of pear or apple juice (homemade), if the juice from the mango isn’t enough to make it drinkable after everything is blended. You could use plain water, but the juice is bland enough to be unrecognizable while still being fruity enough to give the beverage more character.
Don’t know if it’s worth actually doing up a recipe box for something so simple, but since it’s something of a habit now…
Disclaimer: The obvious stuff. I am not a nutritionist, dietitian or medical professional. Just sharing what works for me.