21 June, 2017
1 cup plain yogurt, 1/2 cup milk, 1 cup chopped very ripe mango (see how to peel and chop mango), frozen chopped mango, or a cup of canned mango pulp, 4 teaspoons honey or sugar, more or less to taste, A dash of ground cardamom (optional), Ice (optional)
Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes.
If you want a more milkshake consistency and it’s a hot day, either blend in some ice as well or serve over ice cubes.
Sprinkle with a tiny pinch of ground cardamom to serve.
The lassi can be kept refrigerated for up to 24 hours.