Recipe courtesy of
Nidhi Jalan
for
Food Network Kitchen
Recipe courtesy of
Nidhi Jalan
for
Food Network Kitchen
Watch how to make this recipe.
Mango Lassi
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- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 5 cups (4 to 6 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 209
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 1 g
- Sugar
- 39 g
- Protein
- 5 g
- Cholesterol
- 10 mg
- Sodium
- 119 mg
This version of lassi, India’s iconic thick, rich yogurt drink, is known all over the world. Lassi is said to have originated around 1000 BC in the Punjab region and has many variations: sweet, savory and even spicy. This recipe is for a sweet lassi, and it’s terrific for breakfast as a kind of fruit smoothie, before a meal at a restaurant and even as a dessert. The combination of sweet, floral mango and tangy yogurt is a match made in heaven — probably why this particular style of the drink has traveled so far. I perfected this recipe using frozen mango for a pop-up restaurant I ran. I find that the ripeness and quality of frozen mango can be more consistent than that of fresh mangos, and it has a purer taste than mango puree. Plus, frozen mango is very easy to find. Adding lemon juice gives the lassi a nice tang and a touch of salt amplifies all the flavors.
- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 5 cups (4 to 6 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 209
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 1 g
- Sugar
- 39 g
- Protein
- 5 g
- Cholesterol
- 10 mg
- Sodium
- 119 mg
Ingredients
Directions
- Combine the mango, yogurt, milk, sugar, lemon juice, salt and 1/4 cup water in a blender. Blend on high until smooth, about 1 minute. Serve the lassi cold, either straight up or over ice. You can make this in advance and keep it in a covered container in the fridge for a few days.
