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Mango lassi and salty lassi (and more) recipes

Seriously refreshing.

Sweet lassi with cardamom is a classic in India.

Photographs by Jim Scherer / Styling by Catrine Kelty

Sweet lassi with cardamom is a classic in India.

SWEET LASSI WITH CARDAMOM

Serves 2

2 cups plain yogurt, cold (not nonfat)

1½ cups crushed ice or small ice cubes

3 tablespoons sugar, or to taste

¼ teaspoon ground cardamom, or to taste

Salt

In a blender, blend the yogurt, ice, sugar, cardamom, and a pinch of salt until uniform and the mixture moves easily in the blender jar, about 45 seconds. Taste and adjust the seasoning with sugar, cardamom, or salt, if desired; blend to incorporate, if necessary, and serve. 

Variations 

SWEET LASSI WITH SAFFRON

Continue reading below

Follow the directions for Sweet Lassi With Cardamom, first mixing ¼ teaspoon saffron threads with the yogurt and leaving to infuse 5 minutes before continuing with the recipe. You can omit the cardamom or use it, but decrease the amount to 1/8 teaspoon, if using. 

SWEET LASSI WITH MINT

Follow the directions for Sweet Lassi With Cardamom, omitting the cardamom and adding 3 tablespoons chopped fresh mint to the mixture. An optional addition: 2 teaspoons of minced jalapeno pepper.

ORANGE BLOSSOM LASSI

Look for rose or orange flower water in Middle Eastern and Indian grocery stores.

Follow the directions for Sweet Lassi With Cardamom, omitting the cardamom and adding ¼ cup frozen orange juice concentrate (thawed) and ½ teaspoon orange flower water.

RASPBERRY-ROSE LASSI

Serves 2

 If you substitute thawed frozen raspberries for the fresh ones, decrease the quantity to ½ cup.

1 cup plain yogurt, cold (not nonfat)

1½ cups crushed ice or small ice cubes

3/4 cup fresh raspberries

1 teaspoon rose water

¼ cup sugar, or to taste

Salt

In a blender, blend the yogurt, ice, raspberries, rose water, sugar, and a pinch of salt until uniform and the mixture moves easily in the blender jar, about 45 seconds. Taste and adjust the seasoning with sugar or salt, if desired; blend to incorporate, if necessary, and serve.

MANGO LASSI

Serves 2

You can substitute 1 cup of thawed frozen mango chunks for the fresh, but in my experience the fresh fruit tastes better.

1 cup plain yogurt, cold (not nonfat)

1½ cups crushed ice or small ice cubes

1 large ripe mango, peeled, pitted, and roughly chopped (about 1 cup)

3 tablespoons sugar, or to taste

Salt

In a blender, blend the yogurt, ice, mango, sugar, and a pinch of salt until uniform and the mixture moves easily in the blender jar, about 45 seconds. Taste and adjust the seasoning with sugar or salt, if desired; blend to incorporate, if necessary, and serve.

Variations

PINEAPPLE LASSI

Follow the directions for Mango Lassi, omitting the mango and adding instead 1½ cups roughly chopped pineapple. An optional addition: 1 or 2 tablespoons chopped fresh mint.

GRAPE LASSI

Follow the directions for Mango Lassi, omitting the mango and adding instead 1 cup roughly chopped seedless black or red grapes. Decrease the sugar to 1½ tablespoons. A pinch of ground cumin is optional.

SALTED LASSI

Serves 2

2 cups plain yogurt, cold (not nonfat)

1½ cups crushed ice or small ice cubes

Salt and black pepper

¼ teaspoon ground cumin, optional

1½ teaspoons minced fresh jalapeno pepper, optional

1 tablespoon chopped fresh cilantro, optional

 In a blender, blend the yogurt, ice, ½ teaspoon salt, and black pepper to taste, and the cumin, jalapeno, and cilantro, if using, until uniform and the mixture moves easily in the blender jar, about 45 seconds. Taste and adjust the seasoning with salt and cumin, if desired; blend to incorporate, if necessary, and serve.

Thoroughly Modern Milkshakescooking@globe.com
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