Creamy Mango Lassi with Mango Jelly
This mango lassi has a little twist: mango jelly at the bottom of the glass. The creamy lassi stays thick and smooth, while the jelly adds a fun, fruity texture. Crushed pistachios on top give every sip a little nutty crunch.
Why You’ll Love This Mango Jelly Lassi
It is creamy, fruity and easy to make with regular yogurt. The prepared Rafhan mango jelly makes it feel extra special without making the lassi complicated, and you can keep it thick or add more milk for a thinner drink.
Creamy Mango Lassi with Mango Jelly
Ingredients
- ⅔ cup mango chunks
- 1 cup plain regular yogurt
- ¼ cup milk
- Sugar, to taste
- 4–6 tbsp prepared Rafhan Mango Jelly, chilled and cut into cubes
- Crushed pistachios, for topping
Instructions
- Blend the lassi: Add the mango, plain yogurt, ¼ cup milk and sugar to a blender. Blend until smooth and creamy.
- Add the mango jelly: Divide the prepared mango jelly cubes between two glasses, spooning them into the bottom.
- Pour: Pour the mango lassi over the jelly layer.
- Crush the pistachios: Coarsely crush the pistachios using a mortar and pestle.
- Garnish and serve: Sprinkle the crushed pistachios over the top and serve chilled.
Recipe Notes
For a thick, creamy lassi: Start with ¼ cup milk.
For a thinner lassi: Add a little more milk at a time until it reaches the consistency you like.
Mango jelly: Prepare the Rafhan Mango Jelly according to the package directions, chill it fully, then cut it into small cubes before making the lassi.
No cardamom: This version is blended without cardamom so the mango and jelly stay the main flavors.
Pistachios: Crush them coarsely rather than grinding them into a powder.
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