Mango Lassi

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. If using fresh mango, cut the flesh into chunks and freeze for 30 minutes — this chills the lassi without ice.

   Mark done Start 30 min timer

2. Blend the mango, yogurt, milk, honey, cardamom and salt on high for 45 seconds until completely smooth and slightly aerated.

   Mark done Start 45 sec timer

3. Taste and adjust: more honey if the mango is tart, a splash more milk if it is too thick to drink.

   Mark done

4. Add the rose water, if using, and pulse once — too much blending drives off its aroma.

   Mark done

5. Pour into chilled glasses, scatter with pistachios and a final pinch of cardamom, and serve immediately.

   Mark done

Chef’s Tips

• Alphonso or Kesar mango pulp, sold tinned, makes an outstanding out-of-season lassi.
• The pinch of salt is not optional — it sharpens the mango flavour considerably.
• For a savoury salted lassi, omit the mango and honey and blend yogurt with water, salt and toasted cumin.

Pairing Suggestions

• Serve alongside vindaloo, biryani or any fiery curry
• A good breakfast drink with samosas
• Follows tandoori chicken well

Storage & Reheating

Best fresh; it separates within an hour. Re-blend briefly if it has been standing. Keeps 1 day refrigerated.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.