Cutting Mangos for Indian Mango Lassi: Part 2
Part of the Video Series How to Make Indian Mango Lassi
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Video Transcript
Cutting Mangos for Indian Mango Lassi: Part 2
Aloha, This is Sonia Martinez from the big island of Hawaii on behalf of Expert Village. So, we just reach for the blender and start filling the blender with your mango pieces. Always be sure to get the juices because that will help. And we're not going to use much finesse here because it's going to be made into puree anyway. But the mango, if it's a nice one, it will be firm, perfect for eating out of hand, this particular one that I have in my hand right now. The juices are running all over the place, you want to save all of them or as much as you can of it so sometimes it might be best to go and cut it right over the bowl or pie plate, large pie plate, or any kind of a container that has a wide mouth. We're just going to use the same blender, you can squeeze the mango seed and get the rest of the pulp. This one smells so good. And the one that we cut, we're just going to get our pulp out of it. You can also peel it like you would an apple, which we will demonstrate on another one. You want to make sure you get as much of the pulp as you can. So when you're peeling make sure that this peel you get is just very, very thin pieces. Peel here, like you would an apple, it's kind of hard to do once the mango has been cut but, we'll do the best we can right now. There we go, and this one we 'll just chop in there. We'll use parts of this later on but right now I don't want to fool with it. We just need about a cup of mango puree to make the lassi. I believe we have a cup in there, don't you?
Aloha, This is Sonia Martinez from the big island of Hawaii on behalf of Expert Village. So, we just reach for the blender and start filling the blender with your mango pieces. Always be sure to get the juices because that will help. And we're not going to use much finesse here because it's going to be made into puree anyway. But the mango, if it's a nice one, it will be firm, perfect for eating out of hand, this particular one that I have in my hand right now. The juices are running all over the place, you want to save all of them or as much as you can of it so sometimes it might be best to go and cut it right over the bowl or pie plate, large pie plate, or any kind of a container that has a wide mouth. We're just going to use the same blender, you can squeeze the mango seed and get the rest of the pulp. This one smells so good. And the one that we cut, we're just going to get our pulp out of it. You can also peel it like you would an apple, which we will demonstrate on another one. You want to make sure you get as much of the pulp as you can. So when you're peeling make sure that this peel you get is just very, very thin pieces. Peel here, like you would an apple, it's kind of hard to do once the mango has been cut but, we'll do the best we can right now. There we go, and this one we 'll just chop in there. We'll use parts of this later on but right now I don't want to fool with it. We just need about a cup of mango puree to make the lassi. I believe we have a cup in there, don't you?
About the Expert
Expert: Sonia Martinez is the author of the award winning "Tropical Taste, a Cookbook". Read More
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