Mango Lassi
This smooth and velvety yogurt-based drink is a beloved classic in Indian cuisine, known for its irresistible combination of juicy mangoes, creamy yogurt, and a touch of sweetness.
Ingredients
- 2 cups chopped very ripe mango peeled and pitted
- 1 cup plain yogurt
- 1/4 cup milk
- Few saffron strands optional
- 4 teaspoons sugar more or less to taste
- Dash of ground cardamom optional
Instructions
- Peel and chop the ripe mangoes. Make sure to remove the pit.
- soak the saffron strands (if using),in warm milk.
- In a blender, add the chopped mangoes, plain yogurt, milk, soaked saffron strands (if using), and sugar.
- If you like the flavor of cardamom, you can also add a dash of ground cardamom to the mixture. Cardamom adds a lovely aromatic touch to the lassi.
- Blend all the ingredients together until you get a smooth and creamy consistency.
- Taste the lassi and adjust the sweetness by adding more sugar if needed.
- If you prefer a thinner consistency, you can add a little more milk and blend again.
- Pour the mango lassi into glasses.
- Garnish with a few saffron strands or few chopped mangoes on top for a beautiful presentation.
- Serve the mango lassi chilled and enjoy this delightful and flavorful drink.
Notes
Note: Canned Alphonso mangoes are great for this recipe and easily found in Asian grocery stores. Or use fresh Ataulfo or Kent, which are available in season in most American supermarkets.
If using fresh mangoes, choose the nonfibrous type and go for fruit that is soft to the touch but still has some firmness to it, like how you'd choose a peach.
Color is not a good indication of ripeness; many red mangoes can be green inside, and others can be yellowish-green on the outside but ripe and sweet inside. Always go by feel instead of appearance.