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Mango Lassi

Yield 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

Nutrition Information

  • calories 103
  • caloriesfromfat 3 %
  • protein 2.9 g
  • fat 0.3 g
  • satfat 0.1 g
  • carbohydrate 24 g
  • fiber 0.9 g
  • sodium 34 mg
  • cholesterol 0.9 mg

How to Make It

  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.

  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.