Chef Preeti Mistry prefers their lassis not too sweet, which is why this mango and cumin version—a cross between a mango lassi and a salty lassi called chaas—includes a little lime juice for acid and kala namak (black salt) for umami (in a pinch you can use kosher salt). To finish, Mistry suggests adding white rum, “if that’s your thing.” This recipe is on the lighter side, so if you like your lassi thicker, hold back some of the water and skip the ice.
Recipe information
Yield
8 servings
Ingredients
special equipment
Preparation
Step 1
Toast cumin in a small dry skillet over medium heat, shaking pan occasionally, until slightly darkened and very fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.
Step 2
Whisk lime juice, kala namak, and ground cumin in a small bowl until salt is dissolved. Pour into a large pitcher and add yogurt, mango pulp, and 2 cups cold water; stir until smooth. Chill until cold, at least 1 hour and up to 1 day.
Step 3
To serve, divide lassi among glasses filled with ice and garnish each with a mint sprig.
