It might look like milkshake but the similarity of lassi with milkshake ends with physical appearance. Yogurt gives this thick rich drink a slight tang that contrasts with the sweetness of ripe mango. The addition of spice (cardamon in this case) gives lassi a complex aroma and flavor that’s at once piney and fruity.
![Grinding spices](https://umamidays.com/wp-content/uploads/2022/07/mango-lassi-2-1200x563.jpg)
If using whole cardamom pods, peel three to four pieces and pulverize with a mortar and pestle or a mini-processor.
![Pureeing mangoes with yogurt and spices](https://umamidays.com/wp-content/uploads/2022/07/mango-lassi-3-1200x563.jpg)
Use ripe sweet mangoes to make lassi. When underripe, mango can be fibrous and that will ruin the smooth creamy texture that you’re aiming for.
![Adding honey to mango lassi in blender](https://umamidays.com/wp-content/uploads/2022/07/mango-lassi-4-1200x563.jpg)
If, despite being ripe, your mangoes are on the bland side, offset the tanginess of the yogurt by adding sugar or honey.
Mango Lassi
![Mango lassi in glass mugs](https://umamidays.com/wp-content/uploads/2022/07/mango-lassi-5-1200x900.jpg)
Ingredients
- ¼ teaspoon freshly ground cardamom
- 3 ripe mangoes well chilled
- 1 cup yogurt plain, unsweetened and well chilled
- honey to taste
Instructions
- Cut the mangoes, scoop out the flesh and dump into the blender.
- Process the mangoes into a puree.
- Pour the yogurt into the blender with the pureed mangoes and process until smooth.
- Add half of the ground cardamom.
- Process everything together until the color of the mixture is homogenous. If it is too thick for you, add a few tablespoons of water and process until smooth.
- Drizzle in one to two tablespoons of honey and pulse the blender a few times.
- Pour the mango lassi into two glasses and sprinkle with the remaining cardamom before serving.