Mango Lassi
A chilled, thick mango-yoghurt drink, lightly spiced with cumin and pink peppercorn and finished with diced mango, mint and saffron. It tastes sweet, tangy and refreshing with a gentle warm spice note.
Ground spices for the lassi
3.8 gStirred into the mango-yoghurt mixture (step 2)Everything else
Method
- Blend 776 g mango pulp, 373 g water and 60 g greek yoghurt until smooth and thick, using a hand blender if needed.
- Stir the ground spices for the lassi and 2.4 g pink himalayan salt into the mango mixture until evenly combined.
- Cover and refrigerate until well chilled.
- Pour into tall glasses with ice cubes to taste.
- Top with 100 g mango, peeled, destoned and finely diced, 1 g mint and 0.3 g saffron.
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Ripe mangoSame weight of peeled, stoned flesh, blended smooth; add 10–20 g sugar if the fruit is not fully ripe.
Canned pineappleSame weight, blended with 20 g sugar; fine in lassi and drinks only — the flavour is clearly different, so not for mango desserts.
StockUse the same weight in savoury dishes; it adds body, so adjust salt.
MilkUse the same weight only in doughs or creamy dishes; it makes the result richer.
Coconut waterUse the same weight in curries or rice; it adds sweetness and a faint coconut taste.
Hung natural yoghurtUse the same weight and whisk smooth; same thick consistency.
Full-fat natural yoghurtUse 1.25 times the weight and strain through muslin for 30 minutes; looser if not strained.
Hung yogurtUse the same weight; virtually identical.
Cumin seedDry-roast briefly and grind finely; use equal weight (1:1). Imparts an even punchier, nuttier, toasty aroma than pre-ground cumin.
Ground corianderUse equal weight (1:1). Adds mild, lemony sweetness rather than cumin's smoky, earthy bite; curries will taste lighter and less savoury.
Black cumin seedsGrind finely; use 60% to 75% of the weight. Produces a darker, more complex, smoky-herbal flavour suited to rich gravies.
Ground black pepperUse 70 to 80% of the weight; stronger and less fruity.
Ground white pepperUse the same weight; milder and less aromatic.
Black peppercornGrind to the same weight, using 70 to 80% of the recipe weight; a rough stand-in only.
- Canned mango pulp
Use the same weight for purées and curries; adjust sugar and lime juice to taste.
PapayaUse the same weight; softer and less aromatic, so add lime juice and a little sugar.
PineappleUse the same weight for chutneys; sharper and more fibrous, so adjust sugar.
Dried mintUse about 30% of the weight of fresh mint. Rub between your palms to crush before stirring in; the flavour will be more intensely herbal and less bright.
Coriander leafUse equal weight, finely chopped. Adds fresh citrusy green notes, but lacks the cooling menthol lift.
Ground turmericUse 15% of the saffron's weight. Replicates the bright yellow colour well, but lacks the floral, earthy depth; use sparingly to avoid bitterness.
Screwpine water or rosewaterUse a few drops combined with a tiny pinch of ground turmeric to mimic both the regal floral aroma and the golden hue.
Similar dishes
- Same: Aamrakhand and this dish are both chilled mango-yoghurt preparations made with mango pulp and Greek yoghurt and finished with diced mango and saffron.
- Different: Aamrakhand adds caster sugar, green cardamom powder and crushed pistachio and almond, uses canned mango pulp and hung Greek yoghurt, and has no water, ice, cumin, pink peppercorn, salt or mint, while this dish is thinned with water and ice and spiced with cumin, pink peppercorn and salt.
- Same: Mangifera shares mango, ground pink peppercorn and ice with this dish, and both are served cold.
- Different: Mangifera is a shaken cocktail with spiced rum, lime juice, agave and fresh green chilli, while this dish is a blended yoghurt drink with greek yoghurt, water, cumin, pink salt, saffron, mint and diced mango.
- Same: Shrikhand shares Greek yoghurt and saffron with this dish, and both are served chilled.
- Different: Shrikhand lacks this dish’s mango, water, ice, cumin, pink peppercorn, mint and salt, and instead adds caster sugar, green cardamom, pistachio and pomegranate as a thick spoonable pudding.
- Same: Burnt Onion Raita and this dish both use thick Greek yoghurt as a base and are served cold.
- Different: Burnt Onion Raita is made from shallots roasted until blackened, then ground into yoghurt with caster sugar and sea salt; this dish blends mango pulp with water, yoghurt, cumin, pink peppercorn, salt and ice, and finishes with diced mango, mint and saffron.