Ingredients
- 450 g ripe mango flesh
- 500 g plain yogurt
- 240 ml cold water
- 60 ml Quebec maple syrup
- 1 g ground cardamom
- Ice, optional
Method
- Blend the mango, yogurt, water, maple syrup, and cardamom until smooth.
- Taste and adjust only with a little more maple syrup if needed.
- Blend in ice for a colder, thinner lassi.
- Serve immediately.
Conversion and rationale
Original sweetener (classic version): 50 g granulated sugar
Conversion used: Use 60 ml maple syrup for 50 g sugar; reduce the traditional 270 ml water by 30 ml to balance the syrup's liquid. No oven adjustment applies.
Why Quebec maple syrup: Maple complements ripe mango without masking its fragrance and gives the yogurt drink a gentle toasted finish. It is a simple local alternative to refined sugar.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →