Mango Lassi

Method

1. 1

   Soak cashews: For an extra thick and creamy lassi, soak 10 cashews in warm water for 20 minutes and blend them with the yogurt.

2. 2

   Prepare fresh mango: Peel 2 large ripe Alphonso or Kesar mangoes. Cut the flesh away from the seed. Cube roughly and blend to a smooth puree in a blender.

3. 3

   Measure yogurt: Use 2 cups full-fat thick chilled yogurt — not sour. The colder the yogurt, the better the lassi.

4. 4

   Add sugar: Add 3-4 tbsp sugar to the blender. Taste the mango puree first — if very sweet, use less sugar.

5. 5

   Add cardamom: Add half tsp freshly ground green cardamom powder. This is the secret ingredient that makes mango lassi aromatic.

6. 6

   Blend everything: Add the mango puree, yogurt and a small pinch of saffron soaked in 1 tbsp warm milk to the blender. Blend for 60-90 seconds until very smooth.

7. 7

   Check consistency: The lassi should be thick but pourable. If too thick, add 2-3 tbsp cold water or cold milk and blend for 10 seconds more.

8. 8

   Taste and adjust: Taste and adjust sugar if needed. For a tangier lassi, add 1 tsp lemon juice.

9. 9

   Chill: Pour into glasses. Refrigerate for at least 20 minutes before serving — cold lassi tastes far superior to room temperature.

10. 10

    Garnish and serve: Before serving, garnish with a few mango pieces on top, a pinch of cardamom powder and 2-3 saffron strands. Serve chilled with a straw.