Mango Lassi

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  • 9 ounces plain yogurt
  • 4 1/2 ounces milk
  • 4 1/2 ounces canned mango pulp or 7 ounces from 3 fresh mango, stoned and sliced
  • 4 teaspoons agave syrup, to taste, or feel free to try salt and cardamom seeds


Put all the ingredients into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Feel free to try salt and cardamom seeds. The lassi can be kept refrigerated for up to 24 hours