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In India, the mango tree is considered sacred. Elsewhere, the sweet, tart fruit is revered for its health properties — high in fibre and vitamins A, C and D, low in fat and cholesterol — as well as its taste and texture. Available year-round, mangos are at their peak during the summer months. When purchasing, look for golden yellow fruits blushed with red and free of spots or discolouration. To peel a mango, slice it lengthwise to the seed, then pare away the fruit in two halves. With a butter knife, score the flesh in a grid without cutting the skin, pop the skin inside out and easily trim away the meat. Yogurty mango lassis are sipped all year in Indian restaurants to counter the spicy heat of curries and kormas. But they’re also super summer coolers that go with everything from burgers on the barbie to completely vegetarian backyard picnics. To make a salted lassi, simply add a pinch of salt to this Sweet Mango Lassi recipe. Throw the flesh of a large mango in a blender with 1 cup of plain yogurt, 1 tablespoon of white sugar, 1/4 cup fresh lime juice and 3 cups of cold water. Blend until smooth. Chill in the refrigerator or pour over crushed ice into glasses. Garnish with fresh mint or crushed pistachios.
