Mango Lassi Recipe

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1½ cup Mangoes chopped (( sweet ripe mangoes or 1 cup canned pulp))

1 cup curd ((plain yogurt))

½ cup milk ((or water or 4 ice cubes, refer notes))

2 to 3 tablespoons sugar ((adjust to taste))

¼ teaspoon cardamom powder ((optional))

1 teaspoon chopped nuts

1 pinch saffron strands

4 tablespoons whipped cream

Skip this step is using canned mango pulp. Rinse the mangoes and chill them for a few hours. Peel and cube them. This keeps your mango lassi cold after blending.
To a blender jar, add mangoes, yogurt, milk (or water or ice), cardamom powder and sugar.
Blend until the mango lassi is super smooth. It should be thick yet of pouring consistency.
Taste test and add more sugar if you want it sweeter or more milk or ice if you prefer it thinner. If you want more mango flavor, add more mangoes and a splash of water.
Pour Mango Lassi to serving glasses. If you prefer it colder, refrigerate it for an hour.
Garnish with sliced pistachios or with saffron.
Add ½ cup chilled mango pulp (or puree), ½ cup cold Greek yogurt, ¼ cup cold milk, 2 tbps sugar, a pinch of cardamom powder and 1 to 2 ice cubes to a mason jar.
Whisk it very well until mixed. Or Secure the lid tightly and shake the jar for 2 mins just until combined. Serve mango lassi immediately.