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Mango Lassi





Yields
Makes about 7 cups; 6 to 8 servings

Notes: Laxmi Hiremath uses Alphonso mango pulp to give this cooling drink intense color and flavor without much fiber, but other types of canned or fresh mango may be substituted.

 5 whole green cardamom pods
 1 can (30 oz.) mango pulp (see notes) or 4 cups mashed fresh ripe mango, chilled
 1 1/2 cups plain nonfat yogurt or low-fat buttermilk
 12 ice cubes (1 1/2 in.)
  About 1/4 cup sugar
Step 1
1

Crush cardamom pods with the flat bottom of a glass or a mortar and pestle; discard hulls. In a blender, whirl seeds until finely ground.

Step 2
2

Add half the mango pulp, yogurt, and ice cubes to blender, along with 2 tablespoons sugar and 1/3 cup water; whirl until smooth. Add more sugar to taste and water to thin, if desired; whirl briefly to blend. Pour into a pitcher. Repeat with remaining mango, yogurt, and ice, 2 tablespoons sugar, and 1/3 cup water (plus more sugar to taste and water to thin, if desired); pour into the pitcher and stir to blend. Serve at once.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories103
% Daily Value *
Total Fat 0.3g1%

Saturated Fat 0.1g1%
Cholesterol 0.9mg1%
Sodium 34mg2%
Total Carbohydrate 24g9%

Dietary Fiber 0.9g4%
Protein 2.9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.