Recipe: Mango Lassi, Salt Lassi and Rose Lassi


 My Indian Kitchen author Ashia Ismail-Singer shares three variations of this classic Indian drink.

Recipe by Ashia Ismail-Singer Photo Manja Wachsmuth

We have been drinking lassi long before smoothies became a thing. These lassis are perfect to cool you down in the long summer days, great for digestion, full of nutrients and gorgeous flavours, here I have mango, rose and a cumin/salt lassi.

INGREDIENTS

Mango lassi
500g mango pulp (fresh or canned)
250ml chilled milk
250ml plain
unsweetened yoghurt
small handful ice cubes

Salt lassi
½ tsp salt flakes
400ml plain unsweetened yoghurt
200ml water small handful ice cubes
1 tsp roasted cumin seeds, to garnish

Rose lassi
2–3 tsp rosewater
1 drop red food colouring (or less, depending on how pink you want the colour)
250ml chilled milk
250ml plain unsweetened yoghurt
small handful ice cubes pomegranate seeds, to garnish

METHOD
For each lassi, blend everything together in a blender and serve chilled.
For the salt lassi save the cumin seeds to sprinkle on top and serve.
For the rose lassi, once it is blended, sprinkle the pomegranate seeds on top and serve.

Each recipe makes two glasses Prep time 15 mins

My Indian Kitchen is available at ashiaismailsinger.com and good book stores.

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