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Meaty with a dash of veggies

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Summer drinks

Mango lassi

Published: 05.11.2021 » Last updated: 07.05.2022

A cold drink from India made with pureed sweet ripe mangoes and yogurt, mango lassi gets its incomparable flavor from freshly ground cardamon. Perfect for hot summer days!

Mango lassi sprinkled with ground spices

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

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

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

If, despite being ripe, your mangoes are on the bland side, offset the tanginess of the yogurt by adding sugar or honey.

Mango Lassi

Connie Veneracion
This is a very basic mango lassi recipe. If you want something bolder, try adding lemon juice. For a more exotic flavor, drizzle in a bit of ginger juice.
Mango lassi in glass mugs
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Prep Time 5 minutes mins
Cook Time 0 minutes mins
Total Time 5 minutes mins
Course Drinks
Cuisine South Asian
Servings 2 glasses

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.

Notes

Adapted from a recipe from Cook with Manali.

Connie Veneracion

Lawyer by education. Journalist by accident. Home cook and writer by passion. Photographer by necessity. Good food, coffee and wine lover forever. Read more about me and Umami Days. Find me on Flipboard, Substack and Pinterest.

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