Mango lassi chia cream

Mango lassi is the most popular fruit version of the Indian yoghurt drink. This "cream" version is thickened with chia into a spoonable dessert-breakfast: cool, creamy, cardamom-scented, and rich in fibre and protein.

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Method

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1. Blend two thirds of the mango with the yoghurt, milk, honey, cardamom and salt in a blender until smooth.
2. Stir in the chia seeds and mix well.
3. Stir again after 10 minutes so they don't clump, then cover and chill for at least 2 hours. ⏱ Timer: 10 min
4. Dice the remaining mango.
5. Layer the cream and the mango cubes in glasses.
6. Decorate with pistachios and mint and serve cold.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Use only ripe, sweet mangoes; unripe ones are sour.
• Resting the chia is essential for the thick texture.
• Frozen mango blended gives a cooler, creamier result.
• Keeps in the fridge for 2 days.

Frequently asked questions

Can it be made without milk?

With plant-based yoghurt and almond milk it can be vegan.

Can it be turned into a drink?

Yes, blended without chia and with more milk, like a classic lassi.

Similar recipes

• Mango coconut chia pudding · Indian
• Budino di chia al cacao (chocolate chia pudding with banana) · Italian
• Steamed egg pudding with fruit (zhēng dànggāo) · Chinese
• Coconut tapioca pudding with mango · Chinese
• Shrikhand light (saffron and cardamom yogurt cream) · Indian
• Khao niao mamuang (sticky rice with mango and coconut cream) · Southeast Asian

More indian ideas

• Carrot cardamom muffins
• Sesame coconut energy balls (til-coconut ladoo)
• Rosewater fruit raita dessert
• Pumpkin halwa with coconut
• Sweet lentil pancakes with jaggery
• Rasmalai (Indian cheese dumplings in sweetened milk)
• Kaju barfi (Indian cashew confection)
• Sheer khurma (Indian vermicelli milk dessert for festivals)

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