Mango & Fennel Lassi Recipe

1. Prepare mango puree

If using fresh mangoes: peel and chop 1 large ripe mango (about 1 to 1 1/4 cups chopped). Place the mango flesh in a blender and puree until smooth. Measure out 1 cup of puree. If using store-bought puree, ensure it is unsweetened.

2. Combine mango puree, plain whole-milk yogurt, cold milk, honey or sugar, lemon juice, and a pinch of sea salt in a blender jar.

3. Blend on medium-high for 30–45 seconds until completely smooth and slightly frothy. Taste and adjust sweetness or acidity with more honey or a few drops of lemon juice as needed.

4. Toast fennel seeds in a small dry skillet over medium heat for 1–2 minutes, shaking the pan, until aromatic and slightly darker. Remove from heat and immediately transfer to a mortar or small spice grinder.

5. If using cardamom pods: lightly crush the pods and scrape out the seeds; add cardamom seeds to the mortar or grinder. Grind together with the toasted fennel seeds until a fine powder forms.

6. Add the ground fennel (and cardamom, if used) and the freshly ground black pepper to the blender with the lassi base. Pulse once or twice to incorporate—do not overblend, just to mix the spices evenly.

7. If serving cold immediately, add ice cubes to the blender and pulse 2–3 times to chill and slightly dilute, or place ice directly in serving glasses.

8. Pour the lassi into 2 tall glasses (about 12 oz / 350 ml capacity each). Garnish each glass with a few fennel fronds or mint leaves, a thin slice or wedge of mango on the rim, and a light sprinkle of ground fennel or a small crack of black pepper on top.

9. Serve immediately. Leftover lassi can be refrigerated in a sealed container for up to 24 hours; stir or re-blend briefly before serving as separation may occur.