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Mango Lassi

2 cups (500 ml) tinned mango pulp (use alphonso or kesar mango pulp for the best taste)
2 cups plain yoghurt
1 cup milk
1 tbsp sugar or honey (optional)
1/2 tbsp fine dessicated coconut (optional)
2 pods cardamom, seeds taken out and crushed in a mortar and pestle

Whizz together all the ingredients in a blender. Taste, add more sugar if you think it needs it. If the mixture is too thick, thin with a little more milk, but lassis are supposed to be thick.

Serve chilled over ice!

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise