Mango Purée Lassi

Use Purée Mango, Frozen, Andros (1kg) to make this recipe. Mango purée makes lassi smooth and consistent without fibrous fruit pieces. Thick yoghurt provides body, cardamom adds fragrance and a little lime keeps the drink fresh.

At a glance

• Yield: 4
• Preparation: 5 minutes
• Cooking: None
• Chilling or freezing: None

Purée Mango, Frozen — Andros (1kg)

£16.64

● In stock

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Ingredients

• 350g mango purée, chilled
• 400g natural yoghurt
• 200ml cold milk
• 4 green cardamom pods, seeds finely ground
• 1 tbsp lime juice
• 1 tbsp honey, optional
• Ice, optional

Method

1. Add mango purée, yoghurt, milk, cardamom and lime to a blender.
2. Blend for 20 to 30 seconds until smooth.
3. Taste before adding honey, then blend again briefly if needed.
4. Pour into four cold glasses and serve immediately, over ice if preferred.

Why this recipe works

Purée disperses evenly through yoghurt, creating a smooth drink without long blending. Cardamom and lime define mango's aroma rather than simply making the lassi sweeter.

Practical tips and variations

• Check whether the purée is sweetened before adding honey.
• For a dairy-free version, use coconut yoghurt and oat drink.
• Add milk in stages if you prefer a thick lassi.

Serving and storage

Best served immediately. Refrigerate covered for up to one day and shake or stir before drinking.

Frequently asked questions

Can I make mango lassi without a blender?

Yes. Whisk the purée, yoghurt and milk vigorously, then strain if needed.

Why is my lassi too thick?

Add cold milk one tablespoon at a time until it pours easily.

Can I omit cardamom?

Yes. The mango and yoghurt base still works without it.