recipes articles & more

Ingenious Kitchen Tips
Win Steven Raichlen’s Must-Have Grilling Tools
10-Minute Strawberry Recipes
Quiche Recipe: Create Your Own
Strawberry Mojito
How to Make Barbecued Chicken
How to Make Chocolate Soufflés
Recipes Dads Love
How to Roll a Roulade Cake
Tour Steven Raichlen's Kitchens

Print It| Add to Favorites| | Pin It

Mango Lhassi

by Susan Feniger

Be the first to rate this Recipe

This is the Indian yogurt drink that most people are familiar with. I ordinarily wouldn’t recommend using a canned product, but because Kesar mango pulp (extracted from the Kesar variety of mango) is so authentically Indian, we decided to use it in combination with fresh mango in order to keep the distinctive flavor. You can find cans of it in most Indian markets, or substitute all fresh mango. Try this over ice on a hot summer day. It’s amazingly refreshing! Yields 4 quarts

Get a quick and delicious recipe every day with our FREE Make it Tonight newsletter Make it Tonight Recipe

mangos kosher salt plain yogurt

4 cups canned Kesar mango pulp
2 ripe mangoes, peeled, pitted, and chopped
1/2 tsp. kosher salt
2 quarts plain yogurt
Ice

Put 1 cup of cold water, the mango pulp, the fresh mango, and the salt in a blender. Puree on high speed until the mixture is completely smooth. Pour the puree into a medium bowl and whisk in the yogurt and 3 cups of cold water. Chill in the refrigerator for at least 1 hour.

Serve chilled over ice.