Mango Lassi

During my studies at Biola, I discovered the wonderful world of Indian culture. It first started with the movie, Bend it Like Beckham. I loved the music, the dance, the clothing...and then I was introduced to Bollywood through the movie "Mujhse Dosti Karoge" ("Let's be friends!"). My interest was peaked! Singing and Dancing throughout a movie!? Awesome!

Anyway, I ended up researching Indian Culture even more so that I could showcase it during our Missions Conference where students are challenged to think globally.  During this time, my friends and I made a trip to Artesia, otherwise known as "Little India", to try out the food so that we could possible recreate it for the entire student body.

A couple of my friends and myself celebrating the Indian holiday of Holi

During one of these trips, I tried my first taste of mango (to my knowledge) in a sweet, cold, beverage called a "Lassi" A Lassi is a traditional South Asian yogurt based drink; similar to an American smoothie but much smoother. It was delicious and a couple weeks ago, while looking at the low prices of mangoes, that I was attempting to rack my brain with something "new". It was also quite hot and I was craving a sweet cool beverage...that's it! Mango lassis! Perfect!

I came across a blog then called "My Dhaba", a blog by a "Chef de Cuisine" bouting traditional Indian cuisine. Upon looking at the recipe, I realized how simple and easy it was to make. I made some for our friends a couple days later and then a week later, when staying my in laws I saw a couple of mangoes just calling out. Knowing my sister in law also loves mangoes, I decided to whip us up a batch of lassis the following day. So far, everyone has enjoyed them, and I hope you do too!

Mango Lassi
by My Dhaba (with comments by myself)

Ingredients:
Curd/Yogurt - 1 cup (I used plain yogurt the first time, vanilla flavored the next. Brad and I agree that plain is best but vanilla wasn't bad.)
Mango pulp - fresh preferred, 1/2 cup (I cut our mango into cubes)
Sugar - 3 tablespoons
Ice - crushed, 1/2 cup
Water - 1/2 cup or as required (Now if you have never had a lassi before, the thickness would be obviously be personal preference)

Method: Blend all and serve chilled.

Mango Chicken Stir Fry

I never lived "off campus" while attending Biola University nor did I ever really mind living in the dorms. In fact, I loved it. However, that did mean that I was not able to cook for myself/others unless I wanted to scrounge around for ingredients and cookware and take over the "community kitchens". I only did this a handful of times, but with real simple things, like frying plantains (yummm), hot dogs, and once, spaghetti (thanks to michelle). I didn't really mind for the most part not having a kitchen, especially since the cafeteria was great.

One day, I went over to my dear friend Ambre's Biola apartment where she made a delicious Mango Chicken Stir Fry that she had found on the internet somewhere. I have to admit that I was a little hesitant at first...I had only known mangoes in the context of an Indian lassi and I was skeptical that the spice and chicken would meld well together with the mango. It ended up that I liked it, but wasn't in love with it. Now fast forward almost 3 years later and suddenly I was craving a memory of Mango Chicken. So I asked Ambre if she could scrounge up the recipe and I am so glad she did. I'm not sure if my taste buds have changed, or if it is just something you have to get used to (like boba...man, I miss that stuff). Brad enjoys this dish too, it has that sweet/spicy taste to it that he enjoys plus it's a little different than your average stir fry.

As always (or so it seems), we don't always have everything needed for a recipe. The hot pepper sauce that is referred to in the recipe I have always assumed it was the Asian Hot Pepper Sauce/Red Pepper oil or vinegar that you can find at more Chinese restaurants. You know, we make this about once a month or so, perhaps we should invest in the pepper sauce, but then again, if it ain't broke...So what I have done is threw in anywhere between 1/4 to 1/2 tsp red pepper flakes and maybe a splash of Tabasco Sauce. Also, I'm not a fan of ginger really (and to tell the truth, the root kind of scares me...it reminds me of that baby root thing in Pan's Labyrinth.) so I obviously omit that step and it still turns out just fine.

Chicken Mango Stir Fry

1 Mango
3 Tbsp Lime Juice
2 Tbsp Soy Sauce
1/2 tsp Hot Pepper Sauce
12 ounces Chicken
4 tsp minced fresh Ginger
3 cloves Garlic, minced
1 medium Red Bell Pepper, diced
3 Green Onions, thinly sliced

• Peel and cut mango into cubes.
• Combine lime juice, soy sauce, and pepper sauce.

 

• Slice chicken crosswise into thin strips. Stir fry chicken about 4 minutes.
• Add Giner and garlic, stir fry for an additional 1 minute.
• Add lime mixture and bell peppers. Stir fry again.
• Add mango. Stir fry 1 to 2 minutes more.

 

• Stir in onions.