1 ½cupsMangoeschopped (or 1 cup mango pulp, canned or frozen)
2-3tablespoonsSugar
¼teaspoonGreen cardamom seeds powder
3-4strands Saffronfor garnishing, optional
1tablespoonsPistachioschopped, for garnishing, optional
Instructions
Take yogurt, milk, chopped mangoes, sugar, and cardamom powder in a blender.
Blend it until smooth.
Pour into serving glasses.
Garnish with chopped pistachios and saffron. Serve right away.
Notes
Chilled ingredients:
Lassi tastes best when served chilled.
Make sure to use chilled milk and yogurt right from the fridge.
Plus, chill the mango for a few hours before chopping and using it to make lassi.
The color of mango lassi: The color of the lassi is purely dependent on the variety of mango you used. If using canned mango pulp then you will get a brighter color than mine. Just so you know, I have used ripe Ataulfo mangoes (aka Champagne mangoes) here.Storage: This lassi should be consumed fresh (meaning within an hour after making it). As you store, lassi will change its color due to the oxidization of mangoes. However, lassi made from canned pulp can be stored in the refrigerator for around 1-2 days.