1 cup ripe mango pulp (fresh or canned)
1 cup thick chilled yogurt
1/4 cup cold milk
2 tbsp sugar or honey (adjust to taste)
A few saffron strands soaked in 1 tbsp warm milk
2 tbsp chopped pistachios
Soak saffron strands in warm milk for 10 minutes.
Add mango pulp, yogurt, sugar or honey, cardamom, and saffron milk to a blender and pulse until smooth.
Add milk to thin the lassi consistency. Or you can add frothed milk for a creamy and fluffy texture.
Stir in roasted and chopped pistachios for crunchiness. Chill the lassi and garnish with more pistachios to serve.