This is the favorite version in Indian-American restaurants. In all honesty, frozen mango pulp is better than many of the fresh mangos sold here. Makes about 3 cups.
1 medium-small, very ripe mango or 3/4 cup frozen mango pulp
2 cups very fresh plain whole-milk yogurt, preferably a creamy unhomogenized kind
Dash of freshly squeezed lime or lemon juice, or to taste
Dash of salt, or to taste
Crushed ice from 8 to 9 ice cubes
Super-fine sugar (optional)
Mint sprigs for garnish (optional)
If you are using a fresh mango, detach the flesh from skin and pit as follows: Hold the mango upright on a work surface, narrow edge facing you and the flat and rounded sides to your right and left. With a small sharp knife, slice vertically down through both flat and rounded sides so as to just miss the flat pit. Skin side down, score each of the cut halves into 3/4-inch dice. Push from the skin side to open up the scored side; slide the knife blade under the flesh to detach from the skin. Slice away as much of the remaining flesh as you can from around the pit and cut into small dice. If using frozen mango pulp, simply thaw to refrigerator temperature.
Place the yogurt, mango flesh or thawed pulp, lime juice, salt, and ice in a blender or food processor; process until the ice is slushy and the mixture is frothy and well combined. Taste for flavor and sweetness. It should need no sugar unless you have a rather insipid mango; if necessary add a teaspoon or two of superfine sugar and process to blend. If it seems a little bland, add another jolt of fresh citrus juice and/or salt. If it is too thick for your taste, dilute with a little ice water. Serve at once in tall glasses, garnished with the optional mint.
This recipe is from Anne Mendelson’s book Milk: The Surprising Story of Milk Through the Ages. To read more from her fantastic book, check out The Astonishing Story of Real Milk from our October/November 2011 issue.
Check out more of Anne Mendelson’s fabulous milk recipes from around the world: