Indian beverage · Origin: Punjab, North India · Draft

Mango Lassi

Finished-dish photo

Sample café recipe: mango pulp and chilled dahi.

Recipe notes

Choose unsweetened Alphonso or Kesar mango pulp; taste before adding sugar if using sweetened pulp. No syrup is required for this fruit-led recipe; for a vanilla note, DaVinci Gourmet Classic Vanilla syrup is an optional flavour choice and is sweetened, so taste before adding sugar. Four approximate 250 ml glasses; contains milk.

Allergens: Milk. Check packaged ingredient labels and cross-contact.

Servings Not recordedCooked yield Not recordedPrep 5 minMarinate/Rest 0 minCook 0 minTotal 5 min

Factor

×1

Custom

Ingredients

Lassi

Base recipe unchanged · 4 glasses (approx. 250 ml) → 4 glasses (approx. 250 ml) · batch ≈ 981 g

Method

1
Use chilled curd, milk and mango pulp.
2
If using fresh mango, wash and peel it before extracting pulp.
3
Blend curd, mango pulp and milk until smooth.
4
Taste, then add sugar and cardamom gradually.
5
Sweetened commercial pulp may need less or no added sugar.
6
Divide between glasses and serve chilled.

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