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"mango rose lassi - www.kitchenmai.com"
Kitchen Mai

Mango and rose lassi

My mango and rose lassi is a combination of mango and rose flavored Indian yoghurt based drinks, that is not only delicious but so pretty to look at too  - beat the heat in style this summer
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 3 people
Course: Drinks
Cuisine: Indian, North Indian
Calories: 271
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups yoghurt use vegan yoghurt for a vegan version
  • 1 cup chilled water or milk to make it richer
  • ½ cup mango pulp fresh or canned
  • 1 tsp cardamom powder
  • 2 tbsp rose essence
  • 2-3 tbsp jaggery powder or sweetener of choice to taste
  • 2-3 ice cubes optional
  • 2-3 drops red food color optional
For garnishing
  • 2-3 tbsp pistachios finely chopped
  • 1 tbsp edible dried rose petals

Equipment

  • Blender/Mixer

Method
 

  1. In your blender/mixer jar, take 1 cup yoghurt, ½ cup chilled water (or milk), cardamom powder, mango pulp and ice cubes - I have not added jaggery here as my mango pulp was quite sweet. Blend everything together until well incorporated
  2. Check if you need to adjust for sweetness. Pour in individual tall glasses until half full
  3. Wash your blender jar and add the remaining yoghurt, water (or milk), rose essence, food color (if using), jaggery powder and ice cubes. Blend everything until evenly mixed
  4. Pour the rose lassi over the mango lassi in the glasses. Garnish with pistachios and rose petals and serve chilled. Enjoy!
    "mango rose lassi - www.kitchenmai.com"

Notes

  • You can replace water with chilled milk in the recipe to make your lassi even richer
  • If your mango pulp isn't sweet enough, add jaggery powder or sugar while blending the mango lassi
  • To make mango pulp from fresh mango, peel the skin of the fruit, remove and chop the flesh in small pieces and blend until smooth, in a mixer/blender
  • tsp - teaspoon
  • tbsp - tablespoon
  • 1 cup = 250 millilitres