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Mango Lassi Parfait


Serves six.

  • Make the menu:
    A Passage to India
  • by from Fine Cooking
    Issue 90

A lassi is a refreshing Indian yogurt drink—something like a smoothie—that often includes fruit, mango being especially popular. This parfait tastes like a lassi but has a more festive presentation.

  • 1 cup granulated sugar
  • 3 Tbs. green cardamom pods
  • 2 ripe mangos, peeled, pitted, and cut into
  • 3/4-inch cubes (to yield about 3 cups)
  • 1 cup whipping cream
  • 1 Tbs. confectioners’ sugar
  • 1 cup whole-milk Greek yogurt or regular whole-milk yogurt, strained
  • 1/3 cup toasted pistachios, coarsely chopped

In a small saucepan, combine the granulated sugar with 1 cup water and the cardamom pods and bring to a boil over medium-high heat. Reduce the heat to a simmer. Stir until the sugar dissolves and then continue to simmer until syrupy and slightly thickened, about 8 minutes. Remove from the heat and let the syrup cool to about room temperature. Strain the syrup into a bowl and add the mango. Marinate in the refrigerator for at least 20 minutes and up to 4 hours.

With an electric mixer, whip the cream and confectioners’ sugar to soft peaks. Put the yogurt in a medium bowl and whip lightly with a hand whisk. Fold a spoonful of the whipped cream into the yogurt to lighten it. Fold in the remaining whipped cream. Whisk in 2 Tbs. of the mango-cardamom syrup (just the syrup, no mango cubes).

Using a slotted spoon, divide about half of the mango cubes among six parfait glasses. Divide half the yogurt mixture among the glasses, layering it on top of the mango. Drizzle about 1 tsp. of the mango-cardamom syrup into each glass. Repeat the layering with the remaining mango and yogurt. Finish with another drizzle of syrup, sprinkle with the pistachios, and serve.

nutrition information (per serving):
Calories (kcal): 290, Fat (kcal): 19, Fat Calories (g): 180, Saturated Fat (g): 10, Protein (g): 4, Monounsaturated Fat (g): 6, Carbohydrates (mg): 27, Polyunsaturated Fat (mg): 1.5, Sodium (g): 35, Cholesterol (g): 60, Fiber (g): 2,

Photo: Scott Phillips

Lovely flavor. Didn't use as much syrup and skipped the cream. Still a great recipe.

Delicious. Making it for the second time today. First time used ground cardamom because I couldn't find green cardamom pods, and was the brunch dessert following the Leek and Goat Cheese Frittata also in this issue. Great hits.

Delicious! Refreshing and not too sweet.

LOVE LOVE LOVE I've made this 3 times in 2 wks so I could share it with different people. The last time I was short on time so just strained the hot syrup directly onto the mangos and let them soak until cool and mixed it all up in a big bowl and topped with pistachios. YUM YUM

Absolutely Delicious! All my guests raved about this finish to the meal. The cardamon syrup brings this elegant dessert to another level. Simple to prepare, but perfect for any special occassion dinner party. For a texture contrast, I candied the pistachios. I didn't have quite 3Tbs of cardamon pods, so what I did have on hand, I crushed before placing in the syrup to intensify the flavour. A top Fine Cooking recipe!

Delicious, perfect in every way. Like a refreshing Mango Lassi, but better and more sophisticated. I love the cardamom syrup too!

The recipe is extra easy and is absolutely delicious! YUM!

Very good - perfect ending to an Indian Dinner. I used a combination of honey flavored and plain greek yogurt. It was very simple and very good.

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