Mango Lassi
A creamy mango-yogurt lassi with tangy buttermilk, lime, and palm sugar syrup for a chilled drink that is sweet, bright, and silky.
Prep 10 min · Cook 5 min · Total 15 min · Makes about 8 servings
Ingredients
- For the palm sugar syrup:
- 8 ounces palm sugar, grated or roughly chopped into 1/2-inch pieces
- For the lassi:
- 4 cups yogurt, not strained
- 2 1/2 cups buttermilk
- 2 1/2 cups unsweetened Kesar mango purée
- 1/2 cup palm sugar syrup
- 1 teaspoon kosher salt; for table salt, use about half as much by volume or the same weight
- 2 teaspoons freshly squeezed lime juice
Directions
- For the palm sugar syrup, add the palm sugar and 1/2 cup (115ml) water to a small pan. Set it over medium heat and bring it to a gentle simmer, cooking only until the sugar melts into the water. Spoon away any foam or impurities on top. Measure out 1/2 cup (115ml) of the syrup for the lassi, then chill the extra syrup for another use. It keeps indefinitely.
- For the lassi, place the yogurt, buttermilk, mango purée, palm sugar syrup, kosher salt, and lime juice in a large bowl and whisk until smooth. Pour over ice and serve right away. Stored in the refrigerator, the lassi will keep for 7 days.