📝 About This Recipe
Transport your senses to the vibrant streets of Punjab with this luxurious fusion of a traditional Indian Lassi and a modern fruit smoothie. This recipe pairs the velvety, floral sweetness of ripe Alphonso mangoes with the cooling tang of probiotic-rich Greek yogurt and a whisper of aromatic cardamom. It is a refreshing, golden-hued elixir that balances creamy indulgence with a bright, fruity finish, making it the ultimate revitalizing treat for a warm afternoon.
🥗 Ingredients
The Fruit Base
- 2 cups Fresh Ripe Mango (cubed, preferably Alphonso or Kesar variety)
- 1/2 cup Frozen Banana (sliced, for extra creaminess)
- 1/4 cup Fresh Raspberries (to add a subtle tartness)
The Creamy Core
- 1.5 cups Whole Milk Greek Yogurt (chilled; provides the signature Lassi tang)
- 1/2 cup Whole Milk or Coconut Milk (to adjust consistency)
- 2 tablespoons Honey or Agave Nectar (adjust based on fruit sweetness)
Aromatics and Spices
- 4 pieces Green Cardamom Pods (seeds removed and finely crushed)
- 1 pinch Saffron Strands (steeped in a teaspoon of warm milk)
- 1/4 teaspoon Rose Water (culinary grade for a floral lift)
- 1/2 cup Ice Cubes (crushed)
For Garnish
- 1 tablespoon Pistachios (unsalted and slivered)
- 1 teaspoon Dried Edible Rose Petals (for a beautiful visual contrast)
- 2-3 pieces Fresh Mint Leaves (for a pop of green)
👨🍳 Instructions
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1
Begin by prepping your saffron: Place a pinch of saffron strands in a small bowl with one tablespoon of warm milk. Let it steep for 10 minutes until the milk turns a deep golden hue.
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2
Prepare the mangoes by peeling and dicing them into small cubes. If you are using fresh mango, ensure it is fully ripe—it should feel slightly soft to the touch and smell fragrant at the stem.
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3
Using a mortar and pestle, crush the green cardamom seeds into a very fine powder. Discard the green husks.
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4
In a high-speed blender, add the cubed mango, frozen banana slices, and raspberries.
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5
Pour in the chilled Greek yogurt. The thickness of the Greek yogurt is essential for that luxurious smoothie mouthfeel.
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6
Add the steeped saffron milk (including the strands), the crushed cardamom, and the rose water into the blender.
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7
Drizzle in the honey or agave nectar. Start with a smaller amount; you can always add more later if your fruit isn't at peak sweetness.
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8
Add the half cup of crushed ice to the mixture to ensure the drink is frosty and refreshing.
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9
Secure the lid and blend on low speed for 20 seconds, then gradually increase to high speed for another 40-60 seconds until the mixture is completely silky and aerated.
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10
Check the consistency. If the smoothie is too thick, add the milk one tablespoon at a time and pulse until it reaches your desired pourable thickness.
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11
Taste the lassi. If it needs more brightness, add a tiny squeeze of lime juice; if it needs more sweetness, add a touch more honey.
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12
Pour the vibrant golden liquid into chilled tall glasses, leaving a little room at the top for garnishes.
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13
Finely sliver the pistachios and sprinkle them over the foam along with the dried rose petals.
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14
Add a sprig of fresh mint to each glass and serve immediately while ice-cold.
💡 Chef's Tips
Always use the best quality mangoes you can find; Alphonso or Ataulfo mangoes provide a buttery texture that is unmatched. If you prefer a vegan version, substitute the yogurt with cashew-based yogurt and use coconut milk for a tropical twist. Avoid over-blending for too long, as the friction from the blades can warm up the yogurt and lose that refreshing chill. To get a truly authentic 'frothy' top, use the 'pulse' setting for the last 5 seconds of blending to incorporate air bubbles. If your mangoes are fibrous, strain the puree through a fine-mesh sieve before adding the yogurt for a perfectly smooth drink.
🍽️ Serving Suggestions
Pair this with a spicy vegetable samosa to balance the heat with the cooling yogurt. Serve alongside a light brunch of avocado toast with chili flakes. Enjoy as a post-yoga recovery drink for a healthy dose of probiotics and natural sugars. Add a scoop of vanilla bean ice cream on top to turn this into a decadent 'Lassi Float' dessert. Serve in a copper mug to keep the drink exceptionally cold for a longer period.