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.
If using whole cardamom pods, peel three to four pieces and pulverize with a mortar and pestle or a mini-processor.
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.
If, despite being ripe, your mangoes are on the bland side, offset the tanginess of the yogurt by adding sugar or honey.
- ¼ teaspoon freshly ground cardamom
- 3 ripe mangoes well chilled
- 1 cup yogurt plain, unsweetened and well chilled
- honey to taste
- 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.