From the kitchen
Camel Milk Mango Lassi
A cold, thick mango lassi built on camel milk instead of yogurt, with a hint of cardamom.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1 1/2 cups Cold pasteurized camel milk
- 1 cup Frozen Mango Chunks
- 2 tbsp Honey
- 1/4 tsp Ground Cardamom
- Pinch of Salt
Method
- Put cold milk, frozen mango, honey, cardamom and salt in a blender. Start with 1 tablespoon honey if the mango is very sweet.
- Blend on low to draw fruit into the blades, then on high for 30 to 60 seconds until smooth. Stop and scrape with the motor off if necessary.
- Taste and add the remaining honey if needed. If too thick to pour, blend in 1 to 2 tablespoons cold milk.
- Divide into chilled glasses. Serve immediately; stir if the fruit begins to separate.
Cook with confidence
Before you start
Before you start
This is a milk-based lassi-style drink; it is lighter and less tangy than a yogurt lassi. Frozen mango gives thickness without diluting the drink with ice. Fully thawed fruit makes a thinner result.
Serving and keeping
Refrigerate promptly in a covered jar for up to 24 hours. Shake before serving. The texture is best immediately after blending.
Thirty Seconds Means Thirty Seconds
Blend only until smooth, usually about 30 seconds. Extended high-speed blending warms and melts the mango. The finished lassi should pour in a slow ribbon.
Fix the Blender
- Blades stall: add camel milk 1 tablespoon at a time.
- Too thin: add 1/4 cup frozen mango, not ice.
- Too thick: add 2 tablespoons camel milk and pulse.
- Cardamom dominates: add mango and milk proportionally rather than only honey.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.