Equipment
Blender
Chef's knife
or Paring knife
Cutting board
Ingredients
2 servings
Produce
- 250 g ripe mango, peeled and diced
Dairy
- 200 g whole milk plain yogurt, chilled
- 100 ml whole milk, chilled
Flavorings
- 20 g granulated sugar
- 2 g ground cardamom
Garnish
- 50 g ice cubes
Nutrition (per serving)
208
Calories
6g
Protein
36g
Carbs
5g
Fat
2g
Fiber
34g
Sugar
70mg
Sodium
Method
01
Using a chef's knife and cutting board, peel the mango, remove the flesh from the pit, and dice into uniform chunks.
02
Transfer the diced mango into the blender pitcher along with the plain yogurt, whole milk, granulated sugar, and ground cardamom.
03
Blend the ingredients on medium-high speed until the mixture is completely smooth, creamy, and free of any fruit fibers.
1mLook for: Uniform golden-yellow color with a slightly frothy topFeel: Completely smooth liquid with no lumps
04
If using ice cubes, add them to the blender and pulse briefly just to chill the mixture further, or place the ice directly into serving glasses.
05
Pour the lassi into glasses, optionally garnishing with an extra pinch of ground cardamom on top.
Chef's Notes
- For the most authentic flavor, hunt down Alphonso or Kesar mangoes at a local Indian market during their peak season in early summer.
- If using canned mango pulp instead of fresh mango, omit the granulated sugar initially, as most commercial mango pulps are already heavily sweetened.
- Temperature is crucial for maximum refreshment. Ensure both the milk and yogurt are thoroughly chilled before blending.
- Grinding whole green cardamom pods in a mortar and pestle just before use will yield dramatically more aromatic, floral results than pre-ground cardamom powder.
- A tiny pinch of saffron soaked in a teaspoon of warm milk for five minutes makes an excellent, luxurious addition to the blender.
Storage
Refrigerator: 2 days — Store in an airtight glass jar or bottle. Separation is natural; shake vigorously before drinking.
