Recipe courtesy of Food Network Kitchen

Mango Lassi

Name: Mango Lassi
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 5 cups (4 to 6 servings)
Cuisine: indian
Ingredients: 3 cups (about 16 ounces) frozen mango cubes, defrosted; 1 cup Greek yogurt; 1 cup milk; 3/4 cup sugar; 2 teaspoons fresh lemon juice; 1/4 teaspoon kosher salt

0 Reviews

Level: Easy
Yield: 5 cups (4 to 6 servings)
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

209

Total Fat

4

Saturated Fat

2

Carbohydrates

40

Dietary Fiber

1

Sugar

39

Protein

5

Cholesterol

10

Sodium

119

Total: 20 min
Active: 10 min

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.

Ingredients

3 cups (about 16 ounces) frozen mango cubes, defrosted

1 cup Greek yogurt

1 cup milk

3/4 cup sugar

2 teaspoons fresh lemon juice

1/4 teaspoon kosher salt

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.

Mango Lassi

Ingredients

Directions

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