📝 About This Recipe
This iconic Punjabi refreshment is a luxurious blend of velvet-smooth yogurt and sun-ripened mangoes, elevated by the floral whispers of cardamom and saffron. Originating from the heart of Northern India, it serves as the ultimate cooling antidote to spicy feasts and sweltering afternoons alike. This recipe balances the tang of cultured dairy with the honey-like sweetness of Alphonso mangoes for a truly regal drinking experience.
🥗 Ingredients
The Fruit Base
- 2 large Alphonso or Kesar Mangoes (ripe, peeled and cubed (approx. 2 cups))
- 1/4 cup Mango Pulp (canned Alphonso pulp for extra depth and color)
The Cultured Dairy
- 2 cups Plain Whole Milk Yogurt (Greek yogurt can be used for a thicker consistency)
- 1/2 cup Full-Cream Milk (chilled; used to adjust consistency)
Sweeteners and Aromatics
- 2-3 tablespoons Honey or Granulated Sugar (adjust based on the sweetness of the fruit)
- 3-4 pieces Green Cardamom Pods (seeds freshly ground into a fine powder)
- 1 pinch Saffron Strands (soaked in 1 tablespoon of warm milk)
- 1/4 teaspoon Rose Water (culinary grade for a delicate floral finish)
For Garnish
- 1 tablespoon Pistachios (unsalted, slivered)
- 2-3 sprigs Fresh Mint (for a pop of color)
- 4-5 strands Saffron Threads (extra for topping)
- 1/2 cup Crushed Ice (optional for serving)
👨🍳 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 and let it steep for 10 minutes to release its vibrant color and aroma.
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2
Prepare the mangoes by peeling them and cutting the flesh away from the pit. Cube the fruit into small pieces, ensuring you discard any fibrous parts near the skin.
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3
If using fresh cardamom, crack the pods, remove the black seeds, and grind them into a fine powder using a mortar and pestle for the most potent flavor.
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4
Place the cubed mangoes and the additional mango pulp into a high-speed blender. Pulse until the mixture is a completely smooth purée with no remaining chunks.
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5
Add the chilled yogurt to the blender. It is essential that the yogurt is cold to ensure the lassi is refreshing upon serving.
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6
Pour in the saffron-infused milk, the ground cardamom, and the rose water. These aromatics will transform the drink from a simple smoothie into a sophisticated lassi.
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7
Add your sweetener of choice (honey or sugar). Start with two tablespoons; you can always add more later after tasting.
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8
Blend the entire mixture on a medium-high setting for 30-45 seconds until the lassi is frothy and uniform in color.
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9
Check the consistency. If it is too thick for your preference, add the chilled milk 1/4 cup at a time and blend briefly until it reaches a pourable, creamy state.
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10
Taste the lassi. If the mangoes were particularly tart, add the remaining tablespoon of sweetener and blend for another 5 seconds.
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11
Place a few cubes of crushed ice into the bottom of chilled tall glasses if you prefer an ice-cold beverage.
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12
Pour the lassi slowly into the glasses, allowing the natural froth to settle on top.
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13
Garnish with a sprinkle of slivered pistachios and a few extra strands of saffron for a professional, artisanal look.
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14
Finish with a single mint leaf on the rim or floating on top and serve immediately while perfectly chilled.
💡 Chef's Tips
Always use the best quality mangoes available; Alphonso or Kesar varieties provide the most authentic flavor and vibrant orange hue. If your mangoes are stringy, pass the final blended lassi through a fine-mesh sieve to ensure a velvety mouthfeel. Avoid adding ice directly into the blender as it dilutes the rich dairy flavor; instead, chill your ingredients thoroughly beforehand. For a vegan alternative, use coconut milk yogurt and a splash of almond milk for a nutty, tropical twist. If the lassi is too sour, a tiny pinch of salt can help balance the acidity and enhance the natural sweetness of the mango.
🍽️ Serving Suggestions
Serve alongside a fiery Chicken Tikka Masala or Lamb Vindaloo to provide a cooling contrast to the spices. Pair with crunchy Vegetable Pakoras or Samosas for a classic Indian afternoon tea experience. Enjoy as a standalone healthy breakfast drink with a side of toasted pistachios and dried apricots. Serve in small copper cups or clay 'matkas' for a rustic, traditional presentation at dinner parties. Top with a small scoop of vanilla bean ice cream to transform it into a decadent dessert 'Lassi Float'.