1cupmango pulp240 ml, from 2 to 3 sweet mangoes else can use canned mango pulp
1cupyogurt240 ml, plain whole milk yogurt
1/2cupmilk (cold)to thin out the lassi or use water
2-3tablespoonssugaror adjust to taste
saffron strandsto garnish, optional
pistachiosto garnish, optional
To a blender, add 1 cup of fresh mango puree. I pureed the flesh of 2 large sweet mangoes in a blender to get this fresh mango puree. You can also use canned mango pulp if you can't find sweet mangoes or they are not in season.
To the blender now add the yogurt. I have used plain whole milk yogurt here.
Followed by milk (I have used whole milk). I add this to thin out the lassi a bit. Also, add sugar and 1/4 teaspoon cardamom powder.
Blend for around 60 seconds until everything is well combined. Pour the lassi into serving glasses and top with saffron strands (optional). You can also garnish with nuts. Serve immediately!
You can make mango lassi in advance and keep it refrigerated. But it's best consumed within 24 to 48 hours.
Add more flavor to the lassi by adding some rose water to it. You can also garnish the lassi with nuts like sliced almonds or pistachios.
Use cold yogurt, cold milk and mangoes straight out of the refrigerator to make mango lassi for best results.
Chill the lassi for at least 2 hours before serving, it tastes better that way.
Use fresh sweet mangoes for best results, Indian mango varieties like kesar, dusheri, alphonso work well.