Mango Lassi Recipe

Bloom saffron

Place saffron strands in a small bowl and pour warm milk over them. Let steep for 5–10 minutes until milk is deeply colored and aromatic. This infusion will be used for garnish and to layer flavor.

Crush the green cardamom pods: using the flat side of a knife or a mortar and pestle, gently press the pods to crack them open. Pick out the small black seeds and discard the husks. Grind the seeds into a fine powder using a small spice grinder or mortar and pestle. Measure approximately 1/4 teaspoon ground cardamom. If you prefer a lighter cardamom presence, reserve half and add later to taste.

Combine base ingredients

In a blender, add the mango pulp, Greek yogurt, whole milk, powdered sugar, ground cardamom (start with 1/4 tsp), and a pinch of fine sea salt. The salt brightens the flavors; do not skip.

Add ice and blend

Add the ice cubes to the blender. Blend on high for 30–45 seconds until the mixture is smooth, creamy, and slightly frothy. If the lassi is too thick, add 1–2 tablespoons more milk and blend again to reach desired consistency.

Taste and adjust

Taste the lassi and adjust sweetness or cardamom: add more powdered sugar 1 teaspoon at a time if you want it sweeter, or up to an additional 1/4 tsp ground cardamom if you want a more pronounced spice. Blend briefly (5–10 seconds) after adjustments.

Pour the mango lassi into two chilled glasses, filling to about 3/4 full to leave room for garnish.

Drizzle 1/2 tablespoon of the saffron-infused milk into each glass (or swirl on top) for aroma and color. If not using saffron, sprinkle a light pinch of extra cardamom powder on top.

Finish with a sprinkle of chopped pistachios and a mint leaf on each glass for texture and visual appeal.

Serve immediately with a straw. Leftover lassi can be refrigerated in an airtight container for up to 24 hours; shake or stir before serving as separation may occur.