Mango Lassi (10 Minutes Recipe)
2 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 cup mango pulp (240 ml, from 2 to 3 sweet mangoes else can use canned mango pulp)
- 1 cup yogurt (240 ml, plain whole milk yogurt)
- 1/2 cup milk (cold) (to thin out the lassi or use water)
- 2-3 tablespoons sugar (or adjust to taste)
- 1/4 teaspoon cardamom powder
- saffron strands (to garnish, optional)
- pistachios (to garnish, optional)
Method
- To a blender, add 1 cup of fresh mango puree. I pureed the flesh of 2 large sweet mangoes in a blender to get this fresh mango puree. You can also use canned mango pulp if you can't find sweet mangoes or they are not in season.
- To the blender now add the yogurt. I have used plain whole milk yogurt here.
- Followed by milk (I have used whole milk). I add this to thin out the lassi a bit. Also, add sugar and 1/4 teaspoon cardamom powder.
- Blend for around 60 seconds until everything is well combined. Pour the lassi into serving glasses and top with saffron strands (optional). You can also garnish with nuts. Serve immediately!