Shefaly's Mango Lassi | Team Yogurt
Shefaly’s Mango Lassi
Dripping with bright orange nectar, the mangoes best suited for lassi are the Kent or Alphonso varieties, both of which are difficult to procure in a regular supermarket. Try an Indian store, but if that’s not an option, use overripe Ataulfo or other regular supermarket mangoes at the height of their season. I’m not opposed to canned mango pulp as well, as long as it’s 100% all natural mango pulp. Mango juice tends to be diluted and/or combined with extra sugar.
Makes 2 servings
1 cup chopped mango
½ cup homemade yogurt, or any plain yogurt
Pinch of salt
2 teaspoons granulated sugar, plus more to taste
Handful of ice cubes
2 tablespoons chopped pistachios, raw and unsalted
2 pinches of saffron
Seeds from 2-3 green cardamom pods
1 teaspoon sugar
Lightly sweetened whipped cream, if desired
In a blender, combine the first six ingredients until frothy and fully pureed. Taste for sugar, adding more if desired.
Pour into pretty glasses. The consistency should be slightly thinner than an American milkshake: pourable and drinkable, but thick. Note that if you use Greek yogurt, you may want to add a little extra milk or water (start with 1 to 2 tablespoons) to get the desired consistency.
For the optional topping:
In a mortar and pestle, a mini-food processor, or with a chef’s knife, crush the ingredients for the topping to a coarse consistency. Sprinkle on top of the lassi. Layer with whipped cream, if using.
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