by Anne Carter
New Recipe
Course: Drinks Cuisine: Indian Prep Time:10minutes minutes Cook Time:10minutes minutes Total Time:20minutes minutes Calories: 250kcal Author: Anne Carter
– Blender – Spoon – Glasses
– 1 cup mango pulp 240 ml – 1 cup yogurt 240 ml, plain whole milk yogurt – 1/2 cup milk (cold) to thin out the lassi or use wate – 2-3 tbsp sugar or adjust to taste – 1/4 tsp cardamom powder – saffron strands to garnish, optional – pistachios to garnish, optional
1. Start by adding 1 cup of fresh mango puree to your blender. I made mine by blending the flesh of 2 large sweet mangoes. If you can't find sweet mangoes or it's not the season, canned mango pulp works just as well. 2. Now, toss in the yogurt. I prefer using plain whole milk yogurt for that creamy goodness.
3. Pour in the milk, opting for whole milk to achieve the right consistency. This helps to thin out the lassi a bit. Also, don't forget to add sugar and 1/4 teaspoon of cardamom powder for that extra flavor kick. 4. Let the blender work its magic for about 60 seconds until everything becomes a smooth and harmonious mix.