5 Tips for Mango Lassi Dessert with Saffron & Pistachio Toppings
Written by Neelanjana Mondal | June 6, 2025
Mango lassi is usually something you drink Ð cold, smooth, and lightly spiced, sometimes, but how about using it in desserts? After all, it does use a lot of mangoes in it and with some tweaks in the ingredient proportion and the list of ingredients, it can easily go into delicious and filling desserts. For something like a mango lassi dessert with saffron and pistachios, say a pudding, the added element of the spice and nuts sets it apart. The saffron needs an extra step, it isnÕt just a garnish Ð its flavor is released in warm milk and added directly to the pudding mix, giving the dessert a deeper flavor and a subtle yellow color.
The pistachios as well are roasted and roughly chopped, and added to the pudding which gives the whole pudding a chunky texture and adds a nice crunch too, contrasting with the puddingÕs creaminess. ItÕs still recognizable as mango lassi, just built for a spoon instead of a straw. To make things simpler, we have this tips and tricks article just for you.
Use the Right Mango for Best Flavor
The type of mango you use makes a big difference, because not all mango varieties taste the same. YouÕre likely going for fresh mangoes, so go for sweet, non-fibrous ones like Alphonso, Kesar, Himsagar, and Banganapalli. These are smooth and naturally sweet, which works well for desserts. You can go for other varieties, but they might not be as sweet and have that strong mango essence, as these four breeds and might also be more fibrous, which is a bit tiresome to deal with in rich desserts like puddings and mousses.
Add Saffron and Pistachios the Right Way
If you're using saffron and pistachios as toppings, donÕt just sprinkle them on top of your dessert last minute Ð prep them properly so they add real flavor.
- Saffron: Soak a pinch of saffron threads in 1 tablespoon of warm milk or cream for 10 minutes. This brings out the color and flavor. Add this infused liquid to your mango mixture before blending or mixing. DonÕt use saffron dry, you will barely get much out of dry strands.
- Pistachios: Use unsalted roasted pistachios, which are chopped roughly, so you get both crunch and good texture out of them. Add these on top right before serving so they stay crisp. If you want more flavor, toast them in a dry pan for a couple of minutes before chopping.
Using the Blender Properly
If you are using a blender, keep these tips in mind, because the when and what you put in the blender does matter. First, blend everything except the gelatin first, for this, get the mango, yogurt, cream, sugar, cardamom, and lemon juice fully blended before adding the gelatin mixture. After adding gelatin, blend briefly, you donÕt want to over-blend once the gelatin is in. Too much blending can add air, which may create bubbles or foam on top of the pudding. Once blended, let it sit for a minute or two. Then tap the container on the counter a few times to release any air bubbles before pouring it into the serving cups.
What to Do If You DonÕt Have a Blender
Put all the ingredients (except the gelatin) in a big mixing bowl and use your entire handÕs strength to whisk for a few minutes until everything is combined well and completely smooth. If you have a hand mixer, it works even better than a whisk. Mix on medium speed until the puree is uniform and creamy. If you have an immersion blender, itÕs a good alternative to a regular blender. It breaks down any chunks and gives a smoother finish than whisking by hand.
Chill the Glasses Before You Pour the Pudding
This is a simple step that helps you with the mango lassi dessertÕs feel and presentation. For this, keep in mind that you put the serving glasses or ramekins in the freezer for 10-15 minutes while you make the pudding. Cold glasses help the pudding set faster around the edges, which gives a smoother finish. It also keeps the dessert colder longer when served. ItÕs a small step but makes a noticeable difference when youÕre serving guests or prepping ahead.