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I just had s̶e̶x̶ the best mango lassi of my life.

And it actually could be improved, so I get to keep working on this 🥳

I wish I could've made a glass of this for @skinnylatte and the guy from that TikTok reel going feral in praise of the mango. From an amateur to two connoisseurs, what an honour that would've been for me. This is the good stuff worth waiting a whole year for. I feel reborn, you guys ✨

#MakanApaToday #HomeCooking

On a kitchen counter of black stone, a tall steel tumbler with a steel spoon peeking out, 98% full of fresh mango lassi made from homemade curd and Himsagôr mangoes. It's brilliant golden yellow in colour, a bit foamy on top from stirring some water in (for the correct smooth but not cloyingly heavy consistency), and visibly intense in texture. A judicious amount of homemade bhaja môshla (traditional Bengali spice blend) has been streaked in on the top, that has moistened and turned an inviting almost-coffee brown but with a distinguishing red undertone.
#makanapatoday #homecooking @Adrianna Tan
in reply to neocolonial malcontent chic

modulux
modulux
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I wish I could try it. Hard to get here (Spain). I remember having some really good Lahore-style salty lassis in the UK and really miss them.
in reply to modulux

neocolonial malcontent chic
neocolonial malcontent chic
• •
@modulux I'd added a small spoonful of pink salt to this, too, to enhance the flavour and balance the sweetness. It's standard in other curd lassi I make, but I found it worked well here, too.
@modulux
in reply to neocolonial malcontent chic

modulux
modulux
• •
Mmmmmmmm. I do find mango lassi can be a little overly sweet and watery sometimes but yours sounds lovely.
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