Photograph by Heami Lee, food styling by Frances Boswell, prop styling by Sophie Strangio
Chef Preeti Mistry prefers their lassis not too sweet, which is why this mango and cumin version—a cross between a mango lassi and a salty lassi called chaas—includes a little lime juice for acid and kala namak (black salt) for umami (in a pinch you can use kosher salt). To finish, Mistry suggests adding white rum, “if that’s your thing.” This recipe is on the lighter side, so if you like your lassi thicker, hold back some of the water and skip the ice.
