Mango Lassi Parfait Recipe

Mango pulp: The sweet and tropical base of the parfait, providing a vibrant flavor and color.

Greek yogurt: A thick and creamy yogurt that adds richness and a slight tang to the parfait.

Milk: Used to adjust the consistency of the lassi mixture, making it smooth and drinkable.

Honey: A natural sweetener that enhances the sweetness of the mango without overpowering it.

Cardamom powder: A fragrant spice that adds a warm, aromatic flavor to the parfait.

Granola: Provides a crunchy texture and a nutty flavor, balancing the creaminess of the lassi.

To enhance the flavor of your mango lassi parfait, consider using fresh mango pulp if available. Fresh mangoes often have a more vibrant taste compared to canned ones. When blending the mango pulp with greek yogurt, milk, and honey, ensure the mixture is smooth and creamy for the best texture. If you prefer a thicker consistency, reduce the amount of milk slightly. For an added touch, lightly toast the granola before layering it into the parfait glasses; this will give it a delightful crunch and a warm, nutty aroma.

• Mango pulp - Substitute with peach puree: Peach puree offers a similar sweetness and texture, making it a suitable alternative when mango is unavailable.

• Greek yogurt - Substitute with coconut yogurt: Coconut yogurt provides a creamy texture and a hint of tropical flavor, complementing the lassi theme.

• Milk - Substitute with almond milk: Almond milk is a dairy-free option that maintains the creamy consistency needed for the parfait.

• Honey - Substitute with agave syrup: Agave syrup is a plant-based sweetener with a similar sweetness level, making it a good alternative to honey.

• Cardamom powder - Substitute with cinnamon: Cinnamon provides a warm, aromatic flavor that can replace the unique taste of cardamom.

• Granola - Substitute with crushed nuts: Crushed nuts add a crunchy texture and nutty flavor, similar to granola, for topping the parfait.

• To keep your mango lassi parfait fresh and delightful, store it in an airtight container in the refrigerator. This will maintain its creamy texture and vibrant flavors for up to 2 days.

• If you plan to prepare the parfait in advance, consider storing the mango lassi mixture and granola separately. This prevents the granola from becoming soggy and ensures a delightful crunch when served.

• For those who love to plan ahead, freezing is an option. Pour the mango lassi mixture into a freezer-safe container, leaving some space at the top for expansion. Seal it tightly and freeze for up to 1 month.

• When you're ready to enjoy your frozen treat, transfer the container to the refrigerator and let it thaw overnight. This gradual thawing helps retain the creamy consistency of the mango lassi.

• Once thawed, give the mixture a gentle stir to restore its smoothness before layering it with fresh granola in your parfait glasses.

• If you prefer a more refreshing twist, consider freezing the mango lassi mixture in popsicle molds. This transforms your parfait into a delightful frozen treat, perfect for hot summer days.

• Start by gently warming the mango lassi mixture separately from the granola. Pour the lassi into a saucepan and heat over low flame, stirring continuously to prevent curdling. This ensures the greek yogurt maintains its creamy texture without splitting.

• Alternatively, use a microwave-safe bowl to reheat the mango lassi mixture. Cover the bowl with a microwave-safe lid or wrap, leaving a small vent for steam to escape. Heat on medium power in 20-second intervals, stirring in between, until it reaches your desired warmth.

• For the granola, spread it out on a baking sheet and toast it in a preheated oven at 300°F (150°C) for about 5 minutes. This will restore its crunchiness, making it a delightful contrast to the creamy lassi.

• If you're in a rush, you can also use a toaster oven to quickly re-crisp the granola. Set it to a low heat and keep an eye on it to prevent burning.

• Once both components are ready, layer them again in your parfait glasses, starting with the warm mango lassi mixture and finishing with a sprinkle of freshly toasted granola. Enjoy the comforting warmth and the delightful crunch in every bite.

• Blender: Use this to combine and blend the mango pulp, Greek yogurt, milk, honey, and cardamom powder into a smooth mixture.

• Parfait glasses: These are used to layer the mango lassi mixture and granola, creating an appealing presentation.

• Measuring cups: Essential for accurately measuring the quantities of mango pulp, Greek yogurt, and milk.

• Measuring spoons: Use these to measure the honey and cardamom powder precisely.

• Spoon: Handy for layering the mango lassi mixture and granola into the parfait glasses.

• Spatula: Useful for scraping down the sides of the blender to ensure all ingredients are well mixed.

Use canned mango pulp: Opt for canned mango pulp instead of fresh to save time on peeling and chopping.

Pre-measure ingredients: Measure out the greek yogurt, milk, and honey in advance to streamline the blending process.

Batch blend: Double or triple the mango lassi mixture and store in the fridge for quick assembly later.

Layer efficiently: Use a piping bag or a ziplock with a corner cut off to layer the lassi mixture neatly and quickly.

Pre-portion granola: Have small containers of granola ready for easy topping.