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Fast Fix | Shefaly's Mango Lassi

Shefaly RavulaComment
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  Ingredients: 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 Optional Topping: 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. Print Shefaly's Mango Lassi Recipe

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 

Ingredients:
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

Optional Topping:
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.

Print Shefaly's Mango Lassi Recipe

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Credits: Recipe + Words © Shefaly Ravula | Photograph © Cheryl Sternman Rule