📝 About This Recipe
Transport your senses to the vibrant streets of Mumbai with this quintessential Indian yogurt shake. This quick-service version balances the sun-drenched sweetness of Alphonso mangoes with the bright, probiotic tang of thick curd for a refreshing finish. It is the perfect creamy, golden elixir to cool the palate after a spicy meal or to enjoy as a decadent on-the-go treat.
🥗 Ingredients
The Fruit Base
- 1 cup Alphonso Mango Pulp (canned or fresh puree for consistent texture)
- 1/2 cup Fresh Mango (diced, for extra body)
The Dairy & Sweetener
- 1 cup Whole Milk Yogurt (plain, full-fat for maximum creaminess)
- 1/2 cup Whole Milk (chilled, to adjust consistency)
- 2 tablespoons Honey or Agave Nectar (adjust based on mango sweetness)
- 1 tablespoon Granulated Sugar (optional, for a traditional sweet profile)
Aromatics & Texture
- 1/4 teaspoon Green Cardamom Powder (freshly ground for best aroma)
- 1/4 teaspoon Rose Water (culinary grade)
- 1/2 cup Ice Cubes (crushed for faster blending)
Garnish
- 1 teaspoon Pistachios (unsalted, finely slivered)
- 3-4 pieces Saffron Strands (for a royal touch)
- 2 sprigs Fresh Mint (for visual pop)
👨🍳 Instructions
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1
Chill your serving glasses in the freezer for at least 10 minutes prior to starting to ensure the lassi remains frosty.
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2
Place the 1 cup of Alphonso mango pulp and 1/2 cup of diced fresh mango into a high-speed blender jar.
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3
Add 1 cup of cold whole milk yogurt directly on top of the fruit base.
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4
Pour in 1/2 cup of chilled whole milk. This helps the blender move and creates a pourable consistency.
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5
Add your sweeteners: drizzle in 2 tablespoons of honey and sprinkle 1 tablespoon of sugar if you prefer a traditional dessert-style sweetness.
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6
Add the aromatic elements: 1/4 teaspoon of cardamom powder and a tiny splash (1/4 tsp) of rose water. Be careful—rose water is potent!
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7
Drop in 1/2 cup of ice cubes to the blender.
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8
Secure the lid and pulse 3-4 times to break up the ice and large mango chunks.
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9
Blend on high speed for 30-45 seconds until the mixture is completely smooth, frothy, and a uniform golden-yellow color.
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10
Taste the lassi. If it is too thick, add a splash more milk; if it needs more sweetness, add a teaspoon of honey and pulse again.
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11
Pour the lassi into your chilled glasses, leaving a small half-inch gap at the top.
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12
Garnish with a pinch of slivered pistachios and a few strands of saffron in the center of the froth.
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13
Finish with a sprig of fresh mint and serve immediately with a wide straw.
💡 Chef's Tips
Use Alphonso mangoes whenever possible; they are less fibrous and more fragrant than other varieties. If using fresh mangoes that are stringy, strain the final mixture through a fine-mesh sieve for a professional 'quick-service' silkiness. Don't over-blend, or the yogurt might lose its body and become too thin or watery. For a vegan version, substitute the yogurt and milk with coconut cream and cashew milk for a rich, tropical alternative.
🍽️ Serving Suggestions
Pair with a spicy Chicken Tikka Masala or Lamb Vindaloo to balance the heat. Serve alongside warm Garlic Naan for a delightful mid-afternoon snack. Excellent as a cooling dessert after a heavy meal of Vegetable Biryani. Top with a scoop of vanilla bean ice cream to turn it into a 'Lassi Float'.