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Mango Lhassi

Jennifer May

Yield: Yields 4 quarts

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!

This recipe is excerpted from Susan Feniger’s Street Food. Read our review here.


  • 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.

    feniger street food cookbook


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