📝 About This Recipe
Originating from the vibrant heart of the Indian subcontinent, the Mango Lassi is a luxurious, golden-hued smoothie that perfectly balances the tang of artisanal yogurt with the floral sweetness of sun-ripened mangoes. This iconic beverage is more than just a drink; it is a sensory escape, offering a creamy, cooling respite from the heat and a sophisticated blend of cardamom and saffron notes. Crafted with the finest Alphonso or Kesar mangoes, our version achieves a velvety texture that feels like silk on the palate.
🥗 Ingredients
The Fruit Base
- 2 cups Fresh Ripe Mangoes (peeled and cubed; preferably Alphonso or Kesar variety)
- 1/4 cup Mango Pulp (canned Kesar pulp for added depth of color and sweetness)
The Dairy & Sweetener
- 2 cups Plain Whole Milk Yogurt (thick, full-fat Greek or Indian-style curd)
- 1/2 cup Whole Milk (chilled; to adjust consistency)
- 2-3 tablespoons Honey or Granulated Sugar (adjust based on the sweetness of the mangoes)
Aromatic Spices & Infusions
- 1/2 teaspoon Green Cardamom Powder (freshly ground for maximum fragrance)
- 1 pinch Saffron Strands (soaked in a teaspoon of warm milk)
- 1/4 teaspoon Rose Water (edible grade for a floral finish)
- 4-5 pieces Ice Cubes (optional, for an extra-chilled texture)
For Garnish
- 1 tablespoon Pistachios (unsalted, slivered)
- 2-3 leaves Fresh Mint Leaves (for a pop of green color)
- 1 teaspoon Dried Rose Petals (culinary grade)
- 2 tablespoons Mango Cubes (finely diced for topping)
👨🍳 Instructions
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1
Begin by selecting the ripest mangoes available; they should feel heavy for their size and give slightly when pressed. Peel and cube them, ensuring you remove all the flesh from the stone.
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2
Place the mango cubes into a high-speed blender. Pulse for 30 seconds until you achieve a completely smooth purée with no visible lumps.
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3
Add the thick yogurt to the blender. If using Greek yogurt, you may need a splash more milk later to reach the desired pouring consistency.
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4
Pour in the canned mango pulp, which provides that signature vibrant orange hue and a concentrated nectar flavor.
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5
Add your sweetener of choice. Start with 2 tablespoons of sugar or honey; you can always add more after a taste test.
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6
Incorporate the ground cardamom and the saffron-infused milk. These aromatics are the soul of an authentic Lassi.
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7
Add the rose water. Be cautious—a little goes a long way in providing a subtle floral undertone.
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8
Blend the entire mixture on a medium setting for 1 minute until the yogurt and mango are perfectly emulsified and slightly frothy on top.
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9
Check the thickness. If it is too thick to pour comfortably, add the chilled milk 1/4 cup at a time and blend briefly.
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10
Add ice cubes if you prefer a slushier, colder texture, and blend for another 20 seconds.
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11
Taste your Lassi. If the mangoes were slightly tart, add a touch more sweetener and a pinch of salt to enhance the flavors.
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12
Pour the Lassi into tall, chilled glasses, leaving about half an inch of space at the top.
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13
Garnish with a sprinkle of slivered pistachios and the finely diced mango cubes for texture.
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14
Finish with a single mint leaf and a few dried rose petals for a professional, restaurant-quality presentation.
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15
Serve immediately while chilled to enjoy the refreshing contrast of flavors.
💡 Chef's Tips
Always use room-temperature yogurt to avoid curdling if you are adding warm saffron milk. For the best color, use Kesar or Alphonso mangoes; if using fibrous mangoes, strain the purée through a fine-mesh sieve before adding yogurt. Avoid over-blending the yogurt as it can become thin and watery; blend just until the ingredients are incorporated. If you want a vegan version, substitute the yogurt with coconut milk yogurt and the milk with cashew milk for a creamy result. Adjust the sweetness only after blending, as the natural sugars in mangoes vary significantly.
🍽️ Serving Suggestions
Serve alongside a spicy Vegetable Biryani to cool the palate. Pair with crispy Vegetable Pakoras or Samosas for a classic afternoon snack. Enjoy as a standalone breakfast drink with a side of toasted nuts and seeds. Serve in traditional clay pots (Matkas) to keep the drink naturally cool and add an earthy aroma. Top with a small scoop of vanilla or mango ice cream to turn it into a decadent dessert.