The best time to prepare this is obviously during mango season. Alphonso mangoes are my favorite, but honey mangoes also work well. Avoid those that are stringy, and chill all your ingredients before preparing the lassi. This way when you make and serve the lassi it will already be chilled. And here you would do well to use a rather loose yogurt so the drink is not too dense. If it turns out too thick, loosen it with a little milk or water.
SERVES 4
INGREDIENTS
- Pulp from 4 Alphonso or honey mangoes (about 1½ cups/310 ml)
- 1⅓ cups (340 g) whole-milk yogurt
- 2 tablespoons raw cane sugar
- Ice cubes (optional)
INSTRUCTIONS
- Combine the mango pulp, yogurt, and sugar in a blender or food processor and process until the mixture is foamy.
- Divide among 4 glasses and serve cold.
- You can add a couple of ice cubes in each glass if you want the lassi to be very chilled.
