• Making mango lassi with red dates can be divided into two main process

Processing of red dates:

• Raw red dates are usually hard than compared to pitted dates. So red dates should be softened before grinding it, otherwise chances of few bits of dates remain in the lassi while grinding.
• We often soak the red dates in hot water for 15 minutes to make lassi and milkshake. This helps to easily remove the seed and makes the outer skin soft.
• After 15 minutes, remove the seeds by easily splitting open the fruit. Make sure to remove all seeds and keep the red dates ready for blending.

Blending:

• Take a high-speed blender jar, put split red dates, mango pieces, curd, milk, saffron and very few ice cubes.
• Blend until everything is smooth. If required mix with a spatula for even blending.
• Adjust the consistency of lassi by adding some water. However, the quantity of ingredients I have mentioned gives a perfect thick lassi, so I have not added any extra water.

Garnishes:

• Mango lassi can be garnished with mango pieces, finely chopped red dates and few saffron strands.
• Other garnishes like mint leaves or any nuts of choice like almonds, cashew or pistachios can be used.

Serving suggestions

• It should be served immediately as the flavours are best.
• Mango lassi is to be served as dessert after meal or as a party drink. Can be served chilled or as it is. If we skip ice cubes, we can refrigerate for 30 minutes to 1 hour.
• We can also top it with a scoop of vanilla ice cream to serve it as a drink.
• If using frozen or refrigerated mango puree, then we can serve it immediately without further refrigerating.

Storage suggestions

• Leftover can be stored in an airtight glass jar and refrigerated for upto a day. You can serve it when required.
• Consistency can be adjusted with water if required. Since curd is used I don’t recommend storing it for more than a day.