Recipe
Beverages10 minsEasy2 tall glasses
Saffron Infused Mango Lassi
Thick, velvety curd blended with Alphonso mangoes and saffron for a regal summer refresh.
Photos
Ingredients
- 1½ cups thick CurdCraft Gold Dahi
- 1 cup ripe Alphonso mango pulp (fresh or good-quality canned)
- 2–3 tbsp raw sugar or honey, to taste
- Pinch of saffron strands, bloomed in 1 tbsp warm milk
- ¼ tsp green cardamom powder
- Ice cubes optional
- Chopped pistachios or dried rose petals to garnish
Method
- 1Bloom saffron in warm milk for 10 minutes.
- 2Blend curd, mango, sugar, cardamom, and saffron milk until silky and frothy.
- 3Taste and adjust sweetness; thin with a splash of cold milk if needed.
- 4Pour over ice; garnish and serve immediately.
Variations
Salt lassi
Omit mango and sugar; add salt, roasted cumin, mint, and cold water for a savory Punjabi-style drink.
Vegan
Use thick coconut or almond yogurt; sweeten with maple or agave; mango pulp as above.