Indian Mango Lassi with Cardamom, Rose Water and Pistachio

Ingredients

• 2 ripe Alphonso or Ataulfo mangoes, peeled and cubed (or 1.5 cups frozen mango)
• 1 cup full-fat plain yogurt
• 1/2 cup whole milk
• 2 tbsp honey or sugar (adjust to mango sweetness)
• 1/4 tsp ground cardamom
• 1 tsp rose water
• Pinch of saffron threads steeped in 2 tbsp warm milk
• Pinch of salt
• Ice cubes
• 2 tbsp unsalted pistachios, roughly chopped
• Dried rose petals for garnish
• Pinch of cardamom for dusting

Instructions

1. Steep saffron in warm milk for 10 minutes until it turns golden and fragrant.
2. Blend mango, yogurt, milk, honey, cardamom, rose water, saffron milk, and a pinch of salt on high until completely silky smooth, about 60 seconds.
3. Taste and adjust: more honey for sweetness, more rose water for floral notes, more cardamom for warmth.
4. For a thinner lassi add more milk; for thicker add more yogurt. Blend again briefly.
5. Fill tall glasses with ice cubes.
6. Pour mango lassi over ice, filling almost to the top.
7. Top with chopped pistachios, a few dried rose petals, and a tiny dusting of cardamom. Serve immediately with a wide straw.