Mango lassi, with the 60-30-10 rule.
The Punjabi base, the Konkan fruit, and a ratio that turns the difference between watery and luxurious.
Ingredients (2 glasses)
- 240 ml chilled hung yogurt (chakka)
- 120 ml fresh Devgad Alphonso pulp (1 Double A mango)
- 40 ml chilled full-fat milk
- 1 pinch saffron in 1 tbsp warm milk
- ¼ tsp green cardamom powder
- 1 tsp powdered sugar (optional)
- 1 tbsp slivered pistachios
Method
- Hang the curd. 400 ml curd → muslin → 2–3 hours.
- Pulp the mango. Fork-mash, no blender.
- Whisk for 90 seconds. All ingredients in one bowl, steady whisk.
- Taste, sweeten, serve. Garnish with pistachios.
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