Mango Dalgona Lassi
Layered summer drink with whipped mango cream over a chilled sweet lassi base. Dalgona-style layers in about 15 minutes.
Equipment
- Hand mixer or stand mixer
- Fine mesh sieve
Ingredients
For the whipped mango cream (dalgona layer)
- ¾ cup heavy whipping cream very cold
- ½ cup ripe mango pulp fresh blended and strained
- 3 tbsp powdered sugar or 2 tbsp fine jaggery powder
- ¼ tsp ground cardamom
- 2 tbsp plain yogurt
For the sweet lassi base
- 1½ cups plain whole-milk yogurt
- ½ cup cold milk or cold water
- 2 tbsp honey or cooled jaggery syrup
- pinch of salt
- ¼ tsp ground cardamom optional
To assemble
- 1 cup ice cubes
- 2 tbsp pistachios finely crushed
- few strands saffron (optional)
- ¼ tsp rose water optional
Instructions
Prep
- Chill a mixing bowl and beaters in the freezer for 10 minutes.
- Blend fresh mango until smooth; strain for silky pulp.
Whip the mango cream
- Beat cold heavy cream in the chilled bowl until soft peaks form, 2 to 3 minutes.
- Add mango pulp, sugar or jaggery, cardamom, and yogurt. Beat until thick, pale orange, and stiff peaks form, 2 to 4 minutes.
Make the lassi base
- Whisk yogurt, cold milk, honey, salt, and cardamom until smooth and pourable.
- Taste and adjust sweetness.
Layer and serve
- Add ice cubes to four tall glasses.
- Pour lassi base halfway up each glass.
- Spoon whipped mango cream over the back of a spoon to layer on top.
- Garnish with pistachios, saffron, and rose water if using. Serve immediately.
Notes
Cold bowl, beaters, and cream are essential for a tall foam.
Simmer and cool thin mango pulp before whipping so the cream layer stays stable.
Lassi base can be made up to 4 hours ahead; whip cream and layer just before serving.
Best enjoyed within 30 minutes; foam softens if held too long.
Tried this recipe?Let us know how it was!