📝 About This Recipe
Transport your senses to the vibrant streets of Punjab with this velvety, gold-hued Mango Lassi. This traditional Indian yogurt-based drink balances the floral sweetness of ripe Alphonso mangoes with the tangy brightness of probiotic-rich curd and a whisper of aromatic cardamom. It is the ultimate refreshing elixir, offering a cooling contrast to spicy dishes and a luxurious treat for any tropical fruit lover.
🥗 Ingredients
The Fruit Base
- 2 cups Fresh Ripe Mangoes (peeled and cubed; preferably Alphonso or Kesar variety)
- 1/4 cup Mango Pulp (canned Alphonso pulp for extra color and depth)
The Creamy Elements
- 1.5 cups Greek Yogurt or Thick Curd (plain, full-fat, and chilled)
- 1/2 cup Whole Milk (cold; used to adjust consistency)
- 1 tablespoon Heavy Cream (optional, for a richer mouthfeel)
Sweeteners and Aromatics
- 2-3 tablespoons Honey or Granulated Sugar (adjust based on the sweetness of the fruit)
- 1/4 teaspoon Green Cardamom Powder (freshly ground for best aroma)
- 1 pinch Saffron Strands (soaked in a teaspoon of warm milk)
- 1/4 teaspoon Rose Water (culinary grade for a delicate floral finish)
For Garnish
- 1 tablespoon Pistachios (slivered)
- 2-3 pieces Fresh Mint Leaves (for a pop of green)
- 1 teaspoon Dried Rose Petals (edible quality)
- 4-5 pieces Ice Cubes (optional, for immediate serving)
👨🍳 Instructions
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1
Begin by prepping your mangoes. Peel the skin and dice the flesh into small cubes, ensuring you discard the large pit. Measure out 2 cups of the fruit.
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2
In a small bowl, crush a pinch of saffron strands into 1 teaspoon of warm milk and let it sit for 5 minutes to release its golden color and fragrance.
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3
Place the fresh mango cubes and the canned mango pulp into a high-speed blender. The pulp helps achieve that iconic restaurant-style orange hue.
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4
Pulse the mangoes until they form a completely smooth puree. There should be no visible lumps remaining at this stage.
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5
Add the chilled Greek yogurt or thick curd to the blender. Using chilled ingredients ensures the lassi is ready to serve immediately without dilution.
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6
Pour in the honey or sugar, the freshly ground cardamom powder, and the prepared saffron-milk infusion.
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7
Add the rose water, being careful not to over-pour as it is quite potent and can easily overwhelm the mango flavor.
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8
Blend the mixture on a low setting for 30-45 seconds until the yogurt and mango are perfectly emulsified and frothy.
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9
Check the consistency. If the lassi is too thick, add the cold milk 1 tablespoon at a time and pulse until it reaches your desired pourable thickness.
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10
Taste the lassi. If the mangoes were slightly tart, you may need an extra teaspoon of honey to balance the acidity of the yogurt.
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11
If you prefer a frosty texture, add 4-5 ice cubes to the blender and pulse one last time until the ice is crushed and incorporated.
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12
Pour the lassi into tall chilled glasses, leaving a small amount of space at the top for garnishes.
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13
Top each glass with slivered pistachios, a few extra strands of saffron, and a sprinkle of dried rose petals for an elegant presentation.
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14
Finish with a single fresh mint leaf on the rim and serve immediately while ice-cold.
💡 Chef's Tips
Always use non-fibrous mangoes like Alphonso or Ataulfo to ensure a silky-smooth texture without stringy bits. If your yogurt is very sour, balance it with a pinch of salt; it enhances the sweetness of the mango. For a vegan version, substitute the yogurt with coconut milk yogurt and use maple syrup instead of honey. Avoid over-blending the yogurt on high speed, as it can break down the proteins and make the lassi too thin and watery. If using frozen mangoes, skip the ice cubes to prevent the drink from becoming diluted as you sip.
🍽️ Serving Suggestions
Serve alongside a spicy Chicken Tikka Masala to soothe the palate between bites. Pair with hot, crispy Vegetable Pakoras for a classic Indian afternoon tea experience. Enjoy as a healthy breakfast smoothie accompanied by a handful of soaked almonds. Serve in small decorative earthen pots (Matkas) to keep the drink naturally cool and traditional. Top with a small scoop of vanilla or mango ice cream to turn this drink into a decadent dessert.