Zoh Recipes · Yogurt
Ripe mango brings the sweetness; chilled yogurt brings the tang. This lassi starts thick, so you can adjust the water after blending instead of ending up with a watery drink. Use successfully set, refrigerated plain yogurt.
Ingredients · Method · Tips
Ingredients
- 300 g plain yogurt, chilled
- 200 g ripe mango flesh, peeled and stone removed
- 100 ml chilled drinking water
- 0.5 g ground elaichi (cardamom)
- 10 g sugar, optional
- Up to 50 ml extra chilled drinking water, optional
Make it in four steps
- Prepare the mango. Wash the mango before peeling. Cut away the peel and stone, then weigh 200 g of flesh. Keep the yogurt chilled until needed.
- Blend the base. Blend the mango with 100 ml chilled drinking water until smooth. Add 300 g chilled yogurt and 0.5 g ground cardamom, then blend briefly until combined.
- Adjust deliberately. Taste before sweetening. If needed, add the optional 10 g sugar and blend to dissolve. For a looser drink, add the optional extra water in 25 ml additions, using no more than 50 ml extra.
- Serve chilled. Divide between two glasses and serve promptly. Keep any portion not being served covered in the refrigerator.
Make the texture work for you
Mango matters
Alphonso, Kesar or another ripe mango can work; sweetness and fibre vary. Use the flesh weight, not a count of whole mangoes.
Start without extra sugar
The optional sugar is a measured adjustment, not an essential ingredient. Record what you added if you want to repeat the result.
Keep the water controlled
Chilled water makes dilution easier to track than melting ice. Very thick yogurt may need the optional extra water.
Serve it with
Serve as a chilled afternoon drink or alongside a simple meal. Keep the glass size suited to the two-serving batch.
Questions before you make it
Can I use mango pulp?
For a separate trial, replace the fresh flesh with 200 g plain mango pulp. Check for added sugar before using the optional sweetener; texture and sweetness may differ.
Can I make it without a blender?
Smooth ready-made mango pulp can be whisked into yogurt, but fresh fibrous mango will be harder to make smooth. The main method above uses a blender.
Keep it fresh
Use clean utensils, safe drinking water and washed produce. Keep prepared portions covered and refrigerated; make a manageable amount for the meal. Adding fruit or vegetables does not reset the age of the yogurt.
If you plan to reculture, reserve plain yogurt before making this recipe. Do not use the finished flavoured dish as your next starter.
Choose your yogurt base
Use successfully set, chilled plain yogurt. Explore Zoh Greek yogurt starter or Zoh Bulgarian yogurt starter if you make your own. Follow the starter’s complete directions before using the finished yogurt here.
Flavour and texture guide
Choose the right consistency before adding fruit or vegetables.
Yogurt storage guide
Keep plain yogurt and prepared dishes correctly chilled.
More yogurt serving ideas · Help with a yogurt batch
Food handling reference: FSSAI clean, separate and chill guidance. Cover is an editorial illustration.