Ingredients:

  • 2 cups packed Frozen Mango Chunks (about 350g)
  • 1 cup Full-Fat Greek Yogurt (about 240g)
  • 1/2 cup Whole Milk (or Coconut Milk)
  • 2 Tbsp Honey or Agave Nectar
  • 1/4 tsp Ground Cardamom
  • 1 tsp Fresh Lime or Lemon Juice
  • 1 Tbsp Chopped Pistachios (for garnish)
  • A pinch of Saffron threads (optional, soaked in 1 tsp hot milk)

Instructions:

  1. Gather all ingredients and measure them out. If using saffron, soak the threads in a small spoonful of warm milk now.
  2. To protect the blender blades and ensure smooth blending, always add the liquid ingredients first. Pour the milk, yogurt, lime juice, and honey/agave into the blender jug.
  3. Next, add the frozen mango chunks and the ground cardamom.
  4. Secure the lid tightly. Start blending on the lowest setting for about 15-20 seconds to begin breaking down the frozen fruit.
  5. Gradually increase the speed to medium-high. You may need to stop the blender and use a tamper or spatula to push the frozen fruit down toward the blades.
  6. If the lassi is too thick and the blades are stalling, add a tablespoon of cold milk at a time until the mixture moves freely. The goal texture should be smooth, thick, and easily pourable.
  7. Taste the lassi. Adjust the sweetness with more honey/agave if the mangoes were tart, or add a tiny pinch more cardamom or lime if the flavour is flat.
  8. Pour immediately into chilled glasses or tall mugs.
  9. Garnish with the saffron milk (if using) and sprinkle generously with chopped pistachios before serving.