Kinywaji cha Maembe na Maziwa Ya Mgando (Mango Lassi)

Butter Milk (full fat milk)
Sour cream (optional)
Cinnamon (optional)

Put  everything excerpt cinnamon in a blender and blend for 2 minutes then pour into individual glasses.

Sprinkle cinnamon on top (option)

The mango lassi can be kept refrigerated for up to 24 hours.

I didn't have any yogurt so I used homemade butter milk but it came out just as nice as the one I always have in Indian restaurants. 

The recipe adapted from simply recipes


Anonymous said...

This looks so yummy!

Anonymous said...

This looks so yummy!

Pauline said...

So simple so delicious in beautiful warm weather