Grilled Mango Lassi (Edit recipe)

A fun, delicious Summer twist on a classic Indian favorite. These are so easy to make and are so tasty! The sugars on the mango caramelize beautifully on the grill and add a slightly smoky flavor to the lassi, beautifully complemented by the rose and cardamom. This recipe lends to a thick lassi, so feel free to dilute with more milk if you want a thinner consistency!

5 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	150
Fat:	7 g
Carbohydrates:	17 g
Protein:	7 g
Cholesterol:	15 g
Sodium:	210 mg
Fiber:	0 g
Sugars:	16 g
Calculated for total recipe.

by Pooja Parikh

Serves: 4-6

Ingredients

2 Mango, large (equates to 2 cups mango)
1 Tbsp Extra Virgin Olive Oil
1.5 cups Plain Yogurt, (use dairy-free if needed)
1.5 cups Milk, of choice (more if needed)
1 Tbsp Rose Water
1/4 tsp Himalayan Pink Salt
1/8 tsp Cardamom Seed, ground
1.5 Tbsp Honey

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Slice mango off of the seed and score diagonally in both directions (see photo for reference)
Spread mango slices skin-side down on a plate or parchment-lined baking sheet and drizzle with olive oil, then gently rub olive oil into the mango flesh.
Grill flesh-side down on medium-high heat for 30 minutes, or until mango is browned and caramelized.
Carefully place mango onto a plate and chill for 30 minutes or more.
Scoop out flesh from mango into a blender, add remaining ingredients, and blend until smooth. Add more milk if you prefer a thinner consistency.