Mango Dalgona Lassi

Name: Mango Dalgona Lassi
Yield: 2 servings
Ingredients: Pulp from 2 mangoes; 2 cups fresh plain yogurt (about 500 grams); 1/2 cup thick, chilled whole milk; 6 tablespoons powdered sugar; 2-3 drops rose essence; slices Some mango

Priya Dwivedi @cook_17183810

Chhapra Bihar.

Mango Dalgona Lassi

Priya Dwivedi @cook_17183810

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Ingredients

4 servings

2 servings

Pulp from 2 mangoes
2 cupsfresh plain yogurt (about 500 grams)
1/2 cupthick, chilled whole milk
6 tablespoonspowdered sugar
2-3 dropsrose essence
slicesSome mango

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Steps

4 servings

1

First, scoop out the pulp from the mangoes. Use yogurt and milk straight from the fridge so they are very cold.
2

Next, divide the yogurt into two portions. Strain one portion to remove the whey so it looks thick and creamy.
3

In the other portion of yogurt, add the mango pulp, milk, and sugar. Blend together until smooth.
4

In the strained yogurt, add 2 drops of rose essence and 2 tablespoons of sugar. Whip until creamy to make the dalgona cream.
5

Take a glass and pour the mango-yogurt mixture in first, filling about 1/3 of the glass.
6

Next, carefully spoon the rose-flavored yogurt cream on top to fill the rest of the glass.
7

Garnish with mango slices and serve the lassi chilled.
8

Note: Do not throw away the whey from the strained yogurt. You can use it in curries or to knead dough.