Alphonso Mango Lassi
This Alphonso Mango Lassi blends our Ratnagiri Alphonso Aam Ras with chilled full-fat yoghurt for a thick, creamy drink with gentle cardamom warmth. Chilled water loosens the texture just enough while keeping the mango flavour rich and refreshing.
Ingredients:
- 300g Aazol’s Ratnagiri Alphonso Aam Ras: Pure Unsweetened Mango Pulp, chilled
- 450g plain full-fat yoghurt, chilled
- 100ml chilled water
- 30g caster sugar
- 1g ground cardamom (about 1/2 teaspoon)
- Optional garnish: a few saffron strands
- Optional garnish: a small pinch of ground cardamom
Instructions:
1. Chill the Aam Ras, yoghurt and water before you begin. Keeping the ingredients cold gives the lassi a fresher flavour and helps it stay thick without needing ice.
2. Add the chilled full-fat yoghurt to a blender and blend for about 15–20 seconds until smooth and free from lumps.
3. Add Aazol’s Ratnagiri Alphonso Aam Ras, caster sugar and ground cardamom. Blend for 30–40 seconds until the mango is completely incorporated.
4. Pour in the 100ml chilled water gradually while blending on low speed. Continue only until the lassi reaches a thick but pourable consistency.
5. Stop the blender and scrape down the sides if needed, then blend again for 15–20 seconds until smooth and lightly frothy. Avoid over-blending as the lassi should remain creamy rather than thin.
6. Divide the lassi equally between four glasses, giving approximately 220g per serving. Serve immediately for the best texture or refrigerate briefly until ready to serve.
7. Finish with a few saffron strands and a light pinch of ground cardamom only if desired. Serve well chilled.
Enjoy this chilled Alphonso Mango Lassi with its creamy texture and bright mango flavour!
