Classic Mango Lassi

• 220 g chilled plain low-fat yogurt — Plain low-fat yogurt
• 100 g ripe fresh mango flesh — Fresh mango
• 5 g pure honey — Pure honey
• 0.4 g ground cardamom — Ground cardamom

Method

1. 1Prepare the mangoWash the mango, cut it safely away from the flat pit, peel the flesh, weigh exactly 100 g ripe mango.Look for: The ingredients are fully prepared and ready for the next action.Safety: Use a stable cutting board, keep fingers clear of the knife, and never blend mango pit fragments.
2. 2Cut the complete measured portion into 2 cm piecesCut the complete measured portion into 2 cm pieces; discard all peel and pit fragments.2 minLook for: The complete measured mango portion is ripe, evenly cut, and free of peel or hard pit pieces.
3. 3Blend the lassiAdd the chilled yogurt, mango, honey, and cardamom to the blender.Look for: Everything is evenly positioned and ready for the next action.
4. 4Continue blend the lassiSecure the lid, blend on low for 15 seconds, then on high for 45 seconds.1 minLook for: The lassi is uniformly golden, creamy but pourable, with no mango fibers or cardamom clumps.Safety: Never insert a utensil into a running blender; declare milk and never serve honey to an infant younger than 12 months.
5. 5Rest and serveRest the sealed blender jar for 60 seconds, pulse twice.1 min 10 secLook for: The mixture is evenly processed and ready for the next action.
6. 6Pour the complete lassi into one 300 ml glassPour the complete lassi into one 300 ml glass without straining.Look for: Large bubbles have settled and no thick mango-yogurt mixture remains in the blender.Safety: Serve cold and refrigerate promptly if not drinking immediately; the serving is caffeine-free.