Mango Lassi
Ripe mango and yogurt — the Punjabi lassi's most recognized variation, mango cultivated in South Asia for 4,000+ years and referenced in ancient Sanskrit texts.
- 4 ozmango puree(fresh or canned Alphonso)
- 4 ozplain yogurt(whole milk preferred)
- 2 ozmilk(whole or 2%)
- 2 tspsugar(to taste)
- 1 pinchcardamom powder
- mango slice and cardamom dustgarnish
- 1Add mango puree, yogurt, milk, sugar, and cardamom to a blender.
- 2Blend until smooth and frothy.
- 3Pour into a chilled glass.
- 4Garnish with a mango slice and dust of cardamom.
- 5Serve immediately.
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Mango lassi is the most internationally recognized variation of the traditional Punjabi lassi — the yogurt drink that has been consumed across South Asia for thousands of years. Mangoes, cultivated in South Asia for at least 4,000 years, hold a revered place in Indian cuisine and culture: mango trees appear in ancient Sanskrit texts, the Mughal emperor Akbar reportedly planted 100,000 mango trees in Bihar, and India remains the world's largest mango producer today. The combination of mango's intensely sweet, floral richness with yogurt's tangy cooling character is one of the most natural and satisfying beverage pairings in any culinary tradition. Mango lassi gained international recognition through the global expansion of Indian restaurant culture throughout the 20th century, becoming a standard menu offering worldwide that introduced non-Indian drinkers to both mango and yogurt drinks.
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