Put the natural yoghurt and the mango in a blender and let mix at full speed for about 1 minute to form a creamy shake. Depending on the sweetness of the mangoes, first add sugar or a sugar substitute as desired. Depending on how thick the yogurt is, I often add a little milk.
In a pretty glass with a thick straw, raspberries and a mint leaf, either serve immediately ice cold as a shake or wait about 10 - 20 minutes to present it as a slightly chilled mangolassi. But then the raspberries will no longer hold. Then stick them on a skewer and lay them out on the edge of the glass. Enjoy the meal!
Tips: Here you can still vary with various ingredients! Just carefully season with a little cumin and cardamom! Heavenly! It also tastes great as a raspberry-mango lassi, sometimes seasoned with mint, sometimes with saffron or a splash of rose water. Be creative.
Goes well with all spicy Indian dishes or just for breakfast or after exercise.
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