Mango Lassi

A smooth, velvety texture that coats the palate. Ripe mango provides natural sweetness, balanced by the sharp acidity of yogurt and the fragrance of cardamom.

• Prep time: 10 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 282
• Protein: 9 g
• Carbs: 42 g
• Fat: 8 g

Ingredients

• 2 piece Mango ( very ripe, pitted )
• 500 g Sweet yogurt or fermented milk on a bed of fruit ( plain )
• 200 ml Whole milk ( chilled )
• 2 tbsp Honey optional ( liquid )
• 2 pinch Cardamom powder ( for aroma )
• 20 g Roasted salted pistachio optional ( crushed )
• 8 piece Ice cubes

Instructions

1. Fruit preparation

   Peel the mango and remove the flesh around the pit. The flesh should be soft and bright orange. Cut into large cubes.

2. Blending

   Place the mango cubes, yogurt, milk, honey, and ice cubes in the blender. Add a pinch of cardamom. Blend until smooth and homogeneous, with no lumps.

3. Adjustment and service

   Check the thickness: if the mixture is too dense, thin it with a little milk. Pour into glasses and sprinkle with crushed pistachios for crunch.

Chef's tips

• If the mango isn't ripe enough, the lassi will be fibrous. Choose a fruit that gives under slight pressure.
• For an even smoother result, pass the mango pulp through a fine-mesh sieve before mixing with the yogurt.

Storage

Consume immediately. Can be kept for up to 12 hours in the refrigerator, but the texture may separate.