Mango Lassi Recipe

Name: Anjappar Indian Cuisines Mango Lassi Recipe
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cups ripe mango flesh (from about 1 large mango); 1 cups plain whole-milk yogurt; 1 cups cold milk (whole or 2%); 2 tbs granulated sugar; 1 tsp honey; 1 tsp fresh lime juice; 1 tsp cardamom (ground); 6 pieces ice cubes; 4 pieces mint leaves (for garnish); 1 tsp optional: rosewater

Inspired by Anjappar Indian Cuisine

Time15m

Serves2

Make Mango Lassi Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Mango Lassi

1 cups ripe mango flesh (from about 1 large mango)

1 cups plain whole-milk yogurt

1 cups cold milk (whole or 2%)

2 tbs granulated sugar

1 tsp Honey

1 tsp Fresh lime juice

1 tsp cardamom (ground)

6 pieces ice cubes

4 pieces mint leaves (for garnish)

1 tsp optional: rosewater

Method

Mango Lassi

Prepare the mango

If using a whole mango, wash and peel it. Cut flesh away from the pit and measure 1 cup of mango pieces. If using frozen mango, thaw enough to measure 1 cup and drain any excess liquid.

Blend base

Place the mango flesh, 1 cup yogurt, 1 cup cold milk, 2 tablespoons sugar, 1 teaspoon honey, and 1 teaspoon fresh lime juice into a blender.

Add flavor and chill

Add 1 teaspoon ground cardamom and, if using, 1 teaspoon rosewater to the blender. Secure the lid.

Blend to smooth

Blend on high for 30–45 seconds until the mixture is completely smooth and slightly frothy. If too thick, add up to 2 tablespoons additional milk and pulse to combine.

Incorporate ice

Add the 6 ice cubes to the blender and pulse 3–6 times until the ice is crushed and the lassi is chilled and smooth. For a thicker, colder lassi, add more ice and blend longer.

Taste and adjust

Taste the lassi and adjust sweetness or acidity as needed: add up to 1 tablespoon more sugar for sweetness or another 1/2 teaspoon lime juice to brighten. Blend briefly to incorporate any additions.

Serve

Pour the mango lassi into two chilled glasses. Garnish each with 2 mint leaves and a light dusting of ground cardamom if desired. Serve immediately.