Mango-Rose Water Lassi
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Ingredients
- 2cups diced ripe mango
- 1½cups plain yogurt
- ½cup whole milk
- 3tablespoons sugar
- ¼ to ½teaspoon rose water, more to taste
- Pinch kosher salt
Nutritional analysis per serving (4 servings)
160 calories; 4 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 26 grams sugars; 5 grams protein; 86 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the mango, yogurt, milk, sugar, ¼ teaspoon rose water and salt in a blender. Purée until smooth. Taste and add more rose water if you like. Pour into 4 glasses.
- The lassi can be made into frozen yogurt. Use at least ½ teaspoon of rose water and an ice cream maker, following the manufacturer’s instructions.
Private Notes
Comments
Really terrific. I didn't have rose water so I added finely ground cardamom seeds and some fresh lemon juice. Put it in the freezer for a while to make it really cold. I can see this becoming a favorite summer drink.
I made these to accompany Molly O'Neil's pistachio crusted chicken, for a wonderful Indian-style meal. Delicious and refreshing.
OOOOppps, I meant CARDAMON, not coriander.
I used a 3-cup can of sweetened mango puree from India, and added no sugar, increased all other ingredients by 50%--celestial. I used greek yogurt--I like it thick. Made ahead and chilling.
Why does the mango need to be diced if it’s going in a blender? Why is there so much added sugar?
I used coconut yogurt instead of regular. While it was likely too coconutty to be an authentic mango lassi, it was also amazing.