Rich, sweet, exotic. creamy, dreamy Indian restaurant classic drink – Mango lassi. This drink is made with sweet mangoes, yogurt, and a touch of cardamom! Enjoy this summer drink when fresh mangoes are in the season.
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I am obsessed with mangoes and can have them in any form.
When mangoes are in season, I love eating them as such, in salad dressing, curries, and mango-flavored shrikhand.
Another way in which I enjoy mango is by adding them to Lassi. I am sure most of you are familiar with this popular Indian drink!
What is Lassi?
Lassi refers to any yogurt-based drink. It comes in all kinds of flavors, some are salty, some are sweet, some have mint, some have fruit.
Out of all, Mango lassi is my favorite OF ALL TIME.
It is made using yogurt, ripe mango, sugar, some milk, cardamom powder, and heaps of ice cubes and garnishes it with some crushed nuts and saffron. This easy to make summer drink is a soothing Indian delight.
It is a yogurt-based mango milkshake or smoothie.
The best part is that it takes 5 minutes to make and you can make a vegan version too.
Making Mango Lassi recipe at home is ridiculously easy and simple. I do make this quite often(at least thrice a week 😉 ) in summer. I don’t know why it has taken me this long to share this recipe with you!
MANGO LASSI INGREDIENTS
Mango
The mangoes should be ripe and juicy, Alphonso/Ratnagiri Hapus or Kesar mango works best for this drink. But here in the US, those mangoes are not easily available. So I use Manila or atulfo mangos. They taste great. You can also use canned mango pulp or cubed fresh or frozen mango.
Yogurt
I love rich, protein-packed homemade yogurt. Use yogurt that is fresh and not sour. Homemade yogurt works best to make this lassi but if it’s not possible, go for any plain yogurt that is not sour.
Milk
Traditionally lassi is made with yogurt only. But I like to add little milk to my lassi since I don’t like it super thick. A splash of whole milk will give a nice consistency to this mango lassi. Feel free to use your favorite (low-fat, 2%, plant-based, whatever you have!) You can skip the milk and use all yogurt if you like thick lassi and want to make its traditional way.
Sweetener
I use granulated sugar, but you could also use honey, agave, or stevia. If your mango isn’t ripe enough and is too tart add more sweetener.
Spices
Pinch of cardamom powder brings out exotic flavors.
Garnishing (Optional)
Finish it off with a pinch of ground cardamom, some crushed nuts, and some saffron strands!
How to make Mango Lassi? Step by step process –
Peel the skin of the mango cut them and make a smooth puree. Strain the puree.
Take Mango puree, yogurt, milk, sugar, and cardamom, into a blender and blend until smooth.
Now add ice-cubes and pulse the blender once.
Take into a serving glass.
Garnish it with some crushed pistachios, saffron strands, and a pinch of cardamom powder.
Enjoy!.
Notes, Pro-tips, and quick FAQs
- You may use readymade mango pulp, frozen mangos, or canned mangoes too.
- Use mango juice to make mango lassi if none of the above is available. In this case, skip the milk and adjust the amount of sweetener.
- Depending on how ripe and sweet your mango is, or if you are using canned and already sweetened mango pulp, you will need to add more or less sweetener.
- If you have cardamom pods, crush the pods to remove the seeds, then grind the seeds with a mortar and pestle. I am not a fan of store-bought cardamom powder.
- Adding ice cubes is optional. If you are not using an ice cube, chill the mango lassi in the fridge after blending so it’s nice and cold when drinking.
- The lassi can be kept refrigerated for up to 24 hours.
- The color of the lassi will depend on the variety of mango you use.
- Add a few scoops of vanilla ice cream to the lassi to make it more rich and creamy. You can also top the lassi with a scoop or two of vanilla ice cream.
Is this good for health?
It contains many healthy bacteria or probiotics so this drink is good for you.
Can you freeze Mango Lassi?
You can easily freeze Mango Lassi for 3-4 months. Transfer it in a freezer-safe container or ziplock bags and freeze.
When ready to drink, thaw on the kitchen counter for 2-3 hours and then use.
Some more Summer drinks –
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Mango lassi
Ingredients
- 1 cup – Fresh Ripe Mango pulp (I took 3 big ataulfo mango, peel, cut them and made puree)
- 1 cup – Yogurt/curd
- ½ cup – Milk
- 1 to 2 tablespoon – sugar
- ¼ teaspoon – Cardamom powder
- Pistachios and saffron for garnishing
Instructions
- Take Mango puree, yogurt, milk, sugar, and cardamom, into a blender and blend until smooth.
- Now add ice-cubes and pulse the blender once.
- Take into a serving glass.
- Garnish it with some crushed pistachios, saffron strands, and a pinch of cardamom powder.
- Enjoy!.
Video
Notes
- You may use readymade mango pulp, frozen mangos, or canned mangoes too.
- Use mango juice to make mango lassi if none of the above is available. In this case, skip the milk and adjust the amount of sweetener.
- Depending on how ripe and sweet your mango is, or if you are using canned and already sweetened mango pulp, you will need to add more or less sweetener.
- If you have cardamom pods, crush the pods to remove the seeds, then grind the seeds with a mortar and pestle. I am not a fan of store-bought cardamom powder.
- Adding ice cubes is optional. If you are not using an ice cube, chill the mango lassi in the fridge after blending so it’s nice and cold when drinking.
- The lassi can be kept refrigerated for up to 24 hours.
- The color of the lassi will depend on the variety of mango you use.
Add a few scoops of vanilla ice cream to the lassi to make it more rich and creamy. You can also top the lassi with a scoop or two of vanilla ice cream. - I love rich, protein-packed homemade yogurt. Use yogurt that is fresh and not sour. Homemade yogurt works best to make this lassi but if it’s not possible, go for any plain yogurt that is not sour.
- Traditionally lassi is made with yogurt only. But I like to add little milk to my lassi since I don’t like it super thick. A splash of whole milk will give a nice consistency to this mango lassi. Feel free to use your favorite (low-fat, 2%, plant-based, whatever you have!) You can skip the milk and use all yogurt if you like thick lassi and want to make its traditional way.
- I use granulated sugar, but you could also use honey, agave, or stevia.
- If your mango isn’t ripe enough and is too tart add more sweetener.
Is this good for health?
It contains many healthy bacteria or probiotics so this drink is good for you.Can you freeze Mango Lassi?
You can easily freeze Mango Lassi for 3-4 months. Transfer it in a freezer-safe container or ziplock bags and freeze. When ready to drink, thaw on the kitchen counter for 2-3 hours and then use.Nutrition
Warm regards,
Dhwani.
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