Mango Llasi is a traditional drink of the Ayurvedic tradition, made from yogurt, water, fruit and sugar. It is used as a digestive aid. This is my version, unadulturated by the inclusion of sugar, but plenty sweet. I use plain kefir (a fermented yogurt-like drink made from kefir grains).
It is said that kefir originated in the Caucasus Mountains of Central Asia. Kefir grains are yeast and bacteria colonies in the form of small curds, which seem to provide excellent immunity, for those who can tolerate dairy, upon those who consume them. Sandor Ellix Katz, (author of the excellent little tome, Wild Fermentation,) traced the kefir story all the way back to Mohammed, who received the grains directly from Allah. They are said to have been passed from generation to generation, among friends and relations, and treasured by all those who received them. Miriam Kasin Hospodar tells how nomadic tribes grew the cultures in their saddlebags . But it was a woman, says Katz, by the name of Irina Sakharova, who was responsible for making kefir available to the general public at the turn of the twentieth century, when she carried them to Moscow from the Caucasus.
Sally Fallon, the author of Nourishing Traditions, and foremost educator on the work of Dr. Weston Price, tells us that cultured and fermented dairy foods are central to many traditional cuisines, referring to milk as “white blood”. Although by some accounts between 60 and 70% of the world’s adults are unable to produce the lactase enzyme which we need to digest milk products, and some also have trouble with the protein casein, fermentation helps to break down the sugar and protein found in dairy, and so many people do well with fermented dairy who cannot tolerate other dairy foods. The enzymes which are found in ferments and cultured foods restore what is lost during high-heat pasteurization, assisting the body to properly digest and absorb nutrients such as calcium. The beneficial bacteria feeds the intestinal tract, providing digestive assistance and immunity against pathogenic and infectious organisms. Kefir can be made from cow, goat, water buffalo or sheep milk, and a vegan kefir can be made from the water of the young Thai coconut.
Put 8-10 oz plain kefir and 1 large ripe, peeled mango in the blender and blend until smooth. Pour into a pretty glass and enjoy!