Mango Lassi with Cardamom and Pistachio
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Ripe mango, whole-milk yoghurt, milk, honey, lime juice, salt and cardamom are blended until silky and served topped with pistachios.
Always check the labels of the products you use.
Method
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Equipment
- blender
- spatula
- fine sieve (optional)
- jug
- 4 glasses
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 220 kcal |
| Protein | 7.4 g |
| Carbohydrate | 34.7 g |
| of which sugars | 32.6 g |
| of which free sugars | 8.7 g |
| Fat | 7.1 g |
| of which saturates | 3.8 g |
| Fibre | 2.1 g |
| Salt | 0.32 g |
Protein per 100 kcal
3.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Lassi
- 450 g ripe mango flesh, fresh or frozen, chopped from about 2 large mangoes
- 500 g plain whole-milk yoghurt, cold
- 200 ml cold whole milk or water
- 42 g honey about 2 tbsp; or to taste
- 2 tsp fresh lime juice
- 0.5 g fine sea salt or table salt a pinch
- ¼ tsp ground cardamom
To serve
- 300 g ice, to serve (optional)
- 1 tbsp unsalted pistachios, finely chopped
- 1
Blend. Put the mango, yoghurt, milk, honey, lime juice, salt and cardamom in the blender. Blend on low for 10 seconds, then on high for about 1 minute until completely smooth, scraping down the sides once.
- 2
Adjust. Taste, and add more honey if the mango was tart. If too thick to pour, add cold water 1-2 tbsp at a time. For an extra-silky lassi, push it through a sieve, which helps with stringy mangoes.
- 3
Serve. Pour into glasses, over ice if you used fresh rather than frozen mango, and scatter with the pistachios.
Storage
Keeps covered in the fridge for up to 1 day; stir before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
