Lassi Mango Recipe

Prepare mango (if using fresh)

Peel 1 large ripe mango (about 10–12 oz fruit). Cut the flesh away from the pit and roughly chop. Place the pieces in a blender and puree until smooth to make about 1 cup of mango puree. If using canned mango pulp, measure 1 cup and proceed.

Bloom saffron (optional)

If using saffron, place the strands in 1 tablespoon warm milk for 5–10 minutes to release color and aroma. Set aside.

In a blender add 1 cup plain whole-milk yogurt, 1 cup mango puree, and 2 tablespoons honey or sugar. Add 1 teaspoon cardamom powder if using. Pour in 4–6 ice cubes and 1/2 cup cold milk to start (reserve remaining milk to adjust).

Blend on high for 30–45 seconds until smooth and frothy. Check consistency: the lassi should be thick but drinkable. If too thick, add remaining milk a little at a time (up to the remaining 1/2 cup) and blend briefly until you reach desired thickness.

Taste and adjust sweetness: add up to 1 more tablespoon honey/sugar if needed and blend for 5–10 seconds to combine.

If you bloomed saffron, stir the saffron-infused milk into the blended lassi (or drizzle a little on top when serving) and pulse once to mix.

Pour the mango lassi into two tall glasses (about 12–14 oz each) or three smaller glasses. The recipe yields 2 generous servings.

Top each glass with a sprinkle of finely chopped pistachios or sliced almonds. Add the saffron strands and a mint leaf on top if desired.

Serve immediately while cold and frothy.