Mango lassi is usually something you drink – 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 isn’t just a garnish – 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 pudding’s creaminess. It’s 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.
The type of mango you use makes a big difference, because not all mango varieties taste the same. You’re 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.
If you're using saffron and pistachios as toppings, don’t just sprinkle them on top of your dessert last minute – prep them properly so they add real flavor.
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 don’t 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.
Put all the ingredients (except the gelatin) in a big mixing bowl and use your entire hand’s 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, it’s a good alternative to a regular blender. It breaks down any chunks and gives a smoother finish than whisking by hand.
This is a simple step that helps you with the mango lassi dessert’s 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. It’s a small step but makes a noticeable difference when you’re serving guests or prepping ahead.