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The Pakistani version of lassi leans heavily on mango rather than yogurt, using ripe Chaunsa or Sindhri mango as the dominant flavor rather than treating it as a mix-in - this is what separates it from the thinner, yogurt-forward version common at Indian restaurants abroad. Because premium ripe Pakistani mangoes are naturally so sweet, very little added sugar is needed, and the result should be thick enough to need a spoon rather than sipped through a straw.
Per serving
220kcal
Calories
7g
Protein
40g
Carbs
4g
Fat
Prep Time
10 min
Cook Time
0 min
Servings
3 people
Difficulty
easy
2g
Fiber
36g
Sugar
Follow step-by-step with voice guidance.
Peel the mangoes and cut the flesh away from the pit, then roughly chop.
Add the chopped mango, thick yogurt, milk, sugar, and ground cardamom to a blender.
Blend on high speed for 1-2 minutes, until completely smooth and thick.
Taste and adjust sugar as needed - very ripe, sweet mangoes may need little to no additional sugar.
If the lassi is too thick, add a splash more milk and blend briefly to combine; for a thicker, more traditional texture, use less milk.
Pour into tall glasses and garnish with a sprinkle of ground cardamom and chopped pistachios.
Serve immediately, chilled.
Use Ripe, Sweet Mangoes: The quality and ripeness of the mango is what truly defines this drink - a fragrant, fully ripe mango needs little added sugar and gives the most authentic flavor. Keep It Thick: Authentic Pakistani mango lassi is meant to be thick enough to need a spoon, not thin like a smoothie - use less milk if you prefer that traditional, spoonable texture. Use Thick, Home-Set Yogurt If Possible: Thicker yogurt (sometimes called dahi) gives a richer, creamier result than thin, watery yogurt varieties.
The Pakistani version emphasizes mango over yogurt, uses thicker yogurt, and is typically less sweet since premium ripe Pakistani mangoes like Chaunsa and Sindhri don't need much added sugar - the result is thicker and more mango-forward than the thinner, sweeter versions common abroad.
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