Mango Lassi

Name: Mango Lassi
Prep time: 5 min
Total time: 5 min
Yield: 2 large glasses
Cuisine: Indian
Ingredients: 200 g mango purée (Alphonso, from a can); 250 g plain yoghurt, full-fat; 80 ml cold milk; 1–2 tsp sugar, depending on the mango; 1 pinch ground cardamom; 4 ice cubes

The yoghurt-mango drink almost everyone starts with

🌱 Beginner🥤 Drink🥛 Vegetarian⚡ 5 min

Sweet, cold, and thick enough for a straw to stand up in. Lassi also happens to be the best antidote to a curry gone too spicy - milk fat binds capsaicin, water does not.

🌱 Beginner: Nothing here can go wrong. If you can boil pasta, you can cook this.

Prep5 min

Cook time0 min

Total5 min

Serves2 large glasses

Contains: Milk Refers to the recipe as written here. Store-bought ingredients may carry traces — please check the packet.

Ingredients

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200 g mango purée (Alphonso, from a can)
Little India Mango Pulp Kesar 850gm4,29 €Aekshea Alphonso mango pulp 850g4,99 €
250 g plain yoghurt, full-fat
80 ml cold milk
1–2 tsp sugar, depending on the mango
1 pinch ground cardamom
Motherland’s Black cardamom - 200g8,99 €Schani Green cardamom 50g3,99 €
4 ice cubes

Method

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Put everything in the blender and run for 30–40 seconds, until no streaks of yoghurt are visible.
Taste. If the mango is very sweet you may not need the sugar at all; if the yoghurt is very sour, add another teaspoon.
Pour into chilled glasses. Dust with a pinch of cardamom.

Tips

Canned Alphonso purée is honestly better here than fresh mango from the supermarket: it comes from fully ripe fruit and is always the same sweetness.
Vegan: coconut yoghurt and oat milk instead of yoghurt and milk. It turns out thinner, but tastes very good.
Don't blend too long - the yoghurt turns warm and foamy instead of creamy.