Lassi - Mango
재료
조리법
Put it all in a blender and pour over crushed ice. You can also use other fruits like strawberries and bananas.
망고 라씨는 세계에서 가장 사랑받는 무알콜 과일 음료 중 하나로, 잘 익은 신선한 망고, 요거트, 설탕, 얼음물을 블렌드하여 진하고 크리미하며 열대적인 음료를 만듭니다. 망고의 향기로운 달콤함과 요거트의 유산균 새콤함이 완벽한 균형을 이루어 동시에 상쾌하고 풍성한 조합을 만들어냅니다. 전 세계 인도 레스토랑의 필수 메뉴이자 남아시아 음료 문화의 기둥입니다.
History & Origins
Mango Lassi is a modern refinement of the ancient Indian lassi tradition, with the addition of fruit believed to have developed in the Punjab region of Northern India during the 20th century. The mango, revered as the 'king of fruits' in South Asia, was a natural pairing for the yogurt-based drink. The drink was introduced to Western audiences through the Indian diaspora and spread globally through Indian restaurants from the 1970s onward.
Tasting Notes
Aroma: Intensely fragrant ripe mango with a creamy yogurt tang and sweet sugar note. Palate: Thick and luxuriously creamy — ripe mango's tropical sweetness is amplified by the yogurt's tang and balanced by the sugar, creating a drink that is rich yet refreshing. Finish: Long and fruity, with lingering mango sweetness and a clean yogurt tartness.
Pro Tip
Use very ripe, fragrant Alphonso or Ataulfo mangoes for the most intensely flavored result; blend until completely smooth and serve immediately over crushed ice.
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