Indian · Free
Mango Lassi (Yogurt Mango Smoothie)
A cooling blend of ripe mango, thick yogurt, and a whisper of cardamom, whirled into a silky sweet-tart drink. The perfect refreshing partner to a spicy Indian meal.
****+
Prep 10 min · Cook 0 min
Method
Chill two serving glasses in the freezer while you work so the lassi stays cold and refreshing when served.
If using fresh mangoes, peel them and cut the flesh away from the pit into chunks. Use sweet, fully ripe mangoes such as Alphonso or Kesar for the best flavor.
Add the mango, yogurt, milk, sugar, cardamom, salt, and the lime juice and rose water if using to a blender.
Blend on high for 30 to 45 seconds until completely smooth and creamy with no fruit lumps.
Check the consistency: it should be thick but drinkable. Add a splash more cold milk to thin it, or a few ice cubes and blend again to make it colder and frothier.
Taste and adjust sweetness, adding a little more sugar only if your mangoes were tart, and a tiny extra squeeze of lime if it tastes flat.
For an ultra-smooth lassi, pour it through a fine sieve to catch any stray fibers, though this step is optional.
Pour into the two chilled glasses.
Garnish with chopped pistachios and almonds and a few saffron threads, and serve immediately while cold.
Chef's tips
- The sweetness of your mangoes decides everything; taste before adding sugar and adjust to suit them.
- For an extra-thick lassi, use Greek yogurt and skip the milk, or add a scoop of vanilla ice cream for a treat.
- Canned Alphonso mango pulp is a reliable year-round substitute when fresh ripe mangoes are out of season.
Cooking times vary by equipment -- cook to temperature and to taste.
