Name: Dishoom Manchesters Mango & Fennel Lassi Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cups ripe mango puree; 1 cups plain whole-milk yogurt; 0.5 cups cold water or milk; 2 tbs granulated sugar; 1 tsp fresh lime juice; 0.125 tsp fine sea salt; 1 tsp fennel seeds; 2 each green cardamom pods; 0.5 tsp ground roasted fennel (optional); 0.125 tsp ground cardamom (optional); 6 each fresh mint leaves; 1 tbs crushed pistachios; 1 tbs thin fennel fronds; 6 each ice cubes

Method

Lassi Base

Prepare mango puree (if using whole mango)

If you’re using fresh mango, peel and dice 1 large ripe mango (about 1 to 1 1/4 cups chopped). Process the mango flesh in a blender until smooth to yield about 1 cup of puree. If using canned or prepared puree, measure 1 cup and proceed.

In a blender combine the mango puree, plain whole-milk yogurt, and 1/2 cup cold water or milk. The liquid amount can be adjusted depending on desired thickness (use less for a thicker lassi).

Add the granulated sugar, fresh lime juice, and fine sea salt to the blender. The sugar can be increased or replaced with honey/agave to taste; salt enhances the flavors.

Add 4 of the ice cubes to the blender for immediate chilling (reserve remaining ice if you prefer to serve on ice). Blend on high until completely smooth and slightly frothy, about 30–45 seconds. Taste and adjust sweetness or acidity.

Fennel & Spice

Toast the fennel seeds and cardamom pods in a small dry skillet over medium heat for 1–2 minutes, shaking frequently, until aromatic. Remove from heat and let cool slightly.

Crush the toasted fennel seeds and cardamom pods using a mortar and pestle or spice grinder to a coarse powder or fine powder depending on preference. If you don’t want to toast whole seeds, substitute 1/2 tsp ground roasted fennel and 1/8 tsp ground cardamom and add directly to the blender.

Add the freshly ground toasted fennel and cardamom to the blender with the lassi mixture. Pulse once or twice to incorporate and to release aromatic oils without overworking the mixture.

Finish & Serve

If the lassi is too thick, add up to 2 tablespoons more cold water or milk and pulse to combine. If serving over ice, place 3 ice cubes into each serving glass and pour the lassi over the ice; otherwise chill the blended lassi in the refrigerator for 15–20 minutes before serving.

Stir or gently swirl to ensure spices remain evenly distributed. Taste one final time and adjust salt, sugar, or lime if needed.

Garnish each glass with a few fresh mint leaves, a sprinkle of crushed pistachios, and a few thin fennel fronds on top for aroma and crunch.

Serve immediately. Leftover lassi can be refrigerated in an airtight container for up to 24 hours; stir or re-blend briefly before serving.