Mango & Fennel Lassi Recipe

Prepare mango

If using fresh mango, peel, pit, and dice enough ripe mango to yield 1 cup of flesh (about 1 large mango). If using canned mango puree, measure 1 cup and proceed.

In a blender combine the mango puree, plain yogurt, honey (or sugar) and 1/4 cup of the milk. Blend on high for 30–60 seconds until smooth and creamy. Stop and scrape down the sides if needed.

Toast the fennel seeds in a small dry skillet over medium heat for 1–2 minutes, shaking the pan, until fragrant. Let cool slightly, then crush lightly with the back of a spoon or mortar and pestle.

Add the thinly sliced fennel, toasted crushed fennel seeds, lime juice, lime zest and salt to the blender with the mango mixture.

With the blender running, gradually add the remaining 1/4 cup milk (or water) to reach desired consistency. Blend 15–30 seconds more so the fennel slices break down slightly but still provide a little texture. Taste and adjust sweetness or salt as needed.

If you prefer a colder, slightly frothy lassi, add 3–4 ice cubes to the blender and pulse 3–4 times to crush them into the drink. For a less icy drink, serve over ice instead.

Pour the lassi into two tall glasses over remaining ice if desired.

Sprinkle a pinch of crushed roasted pistachios on top and add a small fennel frond or mint leaf for aroma.

Serve immediately. Stir briefly before drinking to reincorporate any settled fennel bits.