from Gather, Savor, Share
This mango and cardamom lassi is sunshine in a glass! It’s the kind of drink that cools you down and awakens your taste buds with every sip.
Ingredients
1½ cups milk
1 cup diced fresh mango
1 cup sugar
½ tsp ground cardamom
1 tsp vanilla extract
½ cup puréed mango
1 cup Greek yogurt
Honey, for rimming the glasses (optional)
Tajín, for rimming the glasses (optional)
4 sprigs fresh mint (optional)
4 slices dried mango (optional)
1 cup whipped cream
Saffron threads
Directions
Infuse the milk. Warm the milk in a small saucepan to 98°F (37°C). Whisk in the diced mango, sugar, cardamom and vanilla extract until well combined. Remove from the heat and let steep for 3–5 minutes to infuse the flavours.
Strain and chill. Strain the mixture through a fine-mesh sieve to remove any solids. Refrigerate for 50 minutes, or until cold.
Prepare the glasses. If desired, rim four glasses with honey and Tajín. Place the glasses and a blender jug in the fridge for 10 minutes to chill.
Blend the lassi. Pour the chilled milk mixture into the cold blender. Add the puréed mango and Greek yogurt. Blend on high speed until smooth, creamy and frothy.
Serve. Pour the lassi over ice into the chilled glasses. Garnish each with a sprig of mint and a slice of dried mango, if using. Top with whipped cream and saffron threads.
Enjoy immediately!
Serves 4 · Prep time: 10 minutes · Chilling time: 1 hour · Cook time: 5 minutes
Nada’s Tips & Tricks: Change up the seasoning to reflect the season – a little pumpkin spice for autumn, cinnamon in the winter and of course, fresh mint for the spring. Alternative topping: crushed pistachio for crunch. Add a little crème de mint and garnish with a mint sprig for upcoming holiday parties!
Excerpted from Gather, Savor, Share by Raghav Chaudhary. Photography by Christian Lalonde. Copyright © 2025, Raghav Chaudhary. Republished with the permission of Figure 1 Publishing. https://www.figure1publishing.com/book/gather-savor-share/