Saffron Mango Lassi THC Drinkables
(20 mg THC each · 12 servings · 240 mg total batch)
Creamy, chilled mango lassi infused with real saffron threads and a touch of cardamom. Tastes like the best Indian restaurant dessert drink, zero weed flavor.
Decarboxylation
1.2 g flower @ 22–25 % THC (or 0.6 g good kief)
240 °F for 40 minutes in sealed mason jar → ~240 mg usable THC
Infusion
1 cup (240 ml) full-fat coconut milk or heavy cream + ½ tsp liquid sunflower lecithin
Warm to 170 °F → add decarbed material → sous-vide 185 °F for 2 hours
Strain hard → crystal-clear 240 mg THC milk
Lassi Base
All 240 mg THC milk
3 cups (720 ml) plain whole-milk yogurt (Greek or regular)
2 cups (480 ml) fresh or frozen mango purée (about 4 ripe mangos, blended smooth)
½ cup (100 g) granulated sugar (or to taste)
Generous pinch saffron threads (20–30 threads), soaked in 1 tbsp warm milk 10 minutes
½ tsp ground cardamom
Pinch fine salt
Ice for serving
Steps
1. Soak saffron in warm milk → let bloom while you prep.
2. Blend yogurt + mango purée + sugar + cardamom + salt until completely smooth.
3. Add THC milk + bloomed saffron (with the milk) → blend 30 seconds.
4. Taste and adjust sweetness or cardamom → chill 2+ hours (flavors deepen overnight).
5. Serve: fill 12 small glasses (about 5–6 oz each) halfway with ice → pour lassi → stir gently.
Storage
Airtight pitcher → fridge 5 days (shake well before serving)
Dosing
240 mg ÷ 12 = 20 mg exact per serving
Half serving = gentle afternoon refreshment
Full serving = floating through a mango orchard
Velvety thick, bright mango sweetness, floral saffron perfume, cooling yogurt tang, and that subtle cardamom warmth on the finish.
These disappear at summer parties faster than regular lassi.
Make double.
Keep one pitcher hidden in the back of the fridge.
Summer in a glass, every time.