Mango Lassi Recipe
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Category
Drinks
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Cusine
American
What do you need?
How to make?
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
Directions
In a small saucepan, combine palm sugar with 1/2 cup water. Over medium heat, simmer palm sugar and water mixture until sugar has just dissolved. Skim off any scum that may have floated to the surface of the syrup. Reserve 1/2 cup syrup for the lassi; refrigerate the remainder for future use. The syrup will keep indefinitely.
In a large mixing bowl, whisk together yogurt, buttermilk, mango purée, palm sugar syrup, kosher salt, and lime juice. Serve immediately over ice. The lassi will keep in the refrigerator for 7 days.