When the king of fruits and the king of spices, come together, can this be anything short of amazing? Sweet mangoes, fragrant saffron and dairy make this lassi the deliciousness this is.
It is not your regular lassi, it comes fully-loaded with all things rich and luxurious. Saffron adds a beautiful hit of fragrance and ‘un-missable’ taste, taking the regular mango lassi to a whole new level! Drink this up to wash down a spicy meal or treat yourself to a sweet indulgence just because you want to. Mango and kesar lassi gets done in no time, and it is the perfect drink savour mango in the best possible way!
- Ripe mangoes – 3
- Greek yoghurt or natural yoghurt – 3 cups
- Cream (optional) – ¼ cup
- Milk – 1 cup + 2 tblspns
- Saffron strands – 1 pinch
- Soak saffron strands in about 2 tablespoons of milk.
- Peel and chop the mangoes.
- In a blending jar, add the chopped mango chunks. Blitz into a smooth pulp.
- To it, add the remaining ingredients including the saffron-soaked milk.
- Blend to a smooth creamy texture. At this stage, you can add more milk or yoghurt if you prefer your lassi a little runny.
- Serve chilled.
- The mangoes I used were ripe and very sweet, and did not feel the need for added sweetness. If you like your lassi super sweet, add some white sugar or honey while pulping the mangoes.
- I like a bit more yoghurt in this lassi than milk. Adjust milk and yohgurt measurements to suit your taste.
- To add a twist to it, you could coarsely pound two pods of cardamom and blend it along with the remaining ingredients.
- You could replace full-fat variants of cream, milk and yoghurt with low-fat alternatives.
- I used to cream to give it a rich texture and to even out the sourness from Greek yoghurt. You could completely skip using cream.