Mango Lassi

From Dinesh J., Mumbai, India

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This recipe is for a yogurt-based beverage that’s also considered a dessert. Its consistency can range from thick (like ice cream) to light (like milk) or anywhere in between.

Ingredients:

• Mango pieces, preferred option
  • Or, readily available Aamras/mango-squeezed pulp
  • Or, canned mango pulp/mango puree
  • Or, mango-based drinks/food flavor/essence
• Curd/Yogurt – Half a glass for one glass of lassi, or as preferred
• Milk, or nondairy milk substitute
• Optional:
  • Cardamom powder, cumin powder, black pepper powder, ginger, green chilies for spiciness
  • Saffron, rose water, mint for aroma
  • Salt, sugar/honey/jaggery for taste. Both sweet and salty tastes can co-exist in lassi
  • Slices or pieces of almonds, cashews, pistachios, or a scoop of mango ice cream for texture/bite
• Ice (lassi is best served cold, but this is optional)

Instructions:

1. Choose the ingredients according to your desired thickness, spiciness, aroma, sweetness, saltiness, and texture/bite. Blend them together.
2. Start thicker and dilute it if required, then blend again.
3. If the lassi is thick, people can “eat” it with a spoon. In this case, more “bite” and garnishing is preferred.
4. The pictured lassi is made as a drink, so it is filtered with a fine filter/strainer.

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