The beloved Indian yogurt drink blending ripe Alphonso mango with thick dahi yogurt, cardamom, and saffron for a creamy, aromatic treat.

Soak saffron strands in 1 tablespoon warm milk for 5 minutes.
Peel and pit the mango, cutting flesh into chunks.
Add yogurt, milk, mango, sugar, and cardamom to the blender.
Blend on high for 60 seconds until silky smooth.
Pour into a tall glass and drizzle saffron milk on top.
Serve chilled, traditionally enjoyed with spicy Indian meals.
Enjoyed Mango Lassi? Try Thai Basil Chicken Stir-Fry — Quick complementary meal.
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