It's weird trying to figure out the ripeness level of produce I hardly ever purchase, such as mangoes and avocados. I attempted to make some lassi this weekend - it was a simple recipe, so I thought I'd remember it, but I didn't - it's 2 mangoes, 2 cups of plain yogurt, and 1/4 cup of sugar in the blender. Mine ended up having half the yogurt and sugar. It was actually not bad though... a little tart, but yummy. I had it as a smoothie last night and then ate the rest of it like soup during lunch.
I suppose most fruit is the same - it's best to eat it after it starts feeling a little mushy. Well, apples don't fall into that category, but weird fruits usually do. I hear avocados are better when they're dark. I'm going to attempt to make some guacamole sometime this weekend. I think the avocado ripeness level will be the hardest part.
I found a few recipes for it online, but they're quite varied. Apparently true southern guacamole has to have something like cream cheese in it. I can do that. It also needs cilantro. I'm not adding that the first time I do it, just because I don't even know if I like cilantro. It's one of those things I've heard of, and have probably tasted at some point in my life, but if I had it in anything I wouldn't recognize the flavor.
Ah, the adventure!
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