Shahi Mango Lassi Recipe (Restaurant-Style Royal Mango Lassi)

Shahi Mango Lassi Recipe made with mangoes, saffron, cardamom, nuts, and a stunning restaurant-style presentation.

Recipe Source Link:https://www.mygingergarlickitchen.com/shahi-mango-lassi-recipe/

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RECIPE INGREDIENTS

» For the Saffron Milk

• 2 tablespoons warm milk
• 10-12 saffron strands

» For the Shahi Mango Lassi

• 2 cups ripe mango cubes
• 2 cups plain Greek yogurt
• 1 cup chilled milk
• 1/4 cup sweetened condensed milk, or to taste
• 1/2 teaspoon freshly ground cardamom
• 1 cup ice cubes

» For the Restaurant-Style Garnish

• 1/2 cup finely diced mangoes
• 1/4 cup Greek yogurt
• 2 tablespoons chopped almonds
• 2 tablespoons chopped pistachios
• 2 tablespoons chopped cashews
• 1 tablespoon dried rose petals
• A few saffron strands
• Edible silver leaf (optional)

RECIPE INSTRUCTIONS

» How to Make Shahi Mango Lassi

1. Slice the mango on both sides of the pit. Using a knife, score the flesh in a crisscross pattern without cutting through the skin.
2. Add the saffron strands to a mortar and crush them. Then add warm milk and let them soak for 5-10 minutes. This simple step helps the saffron release its color, aroma, and flavor into the lassi.
3. Add the mango cubes, Greek yogurt, chilled milk, sweetened condensed milk, saffron milk, and ice cubes to a blender. Blend until smooth and creamy.
4. Add the cardamom powder and blend **again** until smooth. The lassi should be thick, silky, and lightly frothy on top.
5. Divide the diced mangoes among the serving glasses. Lightly muddle them with the back of a spoon to create a juicy mango layer at the bottom.
6. Using the back of a spoon, spread a thin layer of Greek yogurt around the inside of each glass. Now sprinkle on chopped almonds, pistachios, cashews, and dried rose petals. This simple step gives this royal mango lassi its beautiful restaurant-style presentation and helps the garnishes stand out.
7. Carefully pour the prepared lassi into the decorated glasses. Top with more chopped almonds, pistachios, cashews, dried rose petals, saffron strands, and edible silver leaf for a royal finish. Serve immediately while chilled or store in the refrigerator for up to 24 hours.

RECIPE NOTES

1. Always use ripe, sweet mangoes for the best flavor. Naturally sweet mangoes need less condensed milk.
2. I used condensed milk to keep it rich, but you can swap it with any other sweetener of your choice.
3. Greek yogurt makes this shahi mango lassi extra thick and creamy while adding a pleasant tang that balances the sweetness. However, you can always use regular yogurt like in the traditional method.
4. For the richest texture, use chilled mangoes, yogurt, and milk.