This Creamy Fresh Mango Lassi is an Indian drink made using yogurt, ripe mango, sugar, cardamom powder, and heaps of ice cubes. The best part is that it takes all of 5 ingredients and 5 minutes to make and you can make a vegan version too.
About This Recipe
Lassi is a traditional drink made in North India, Punjab and Pakistan, especially in Summers when you look for sipping on something chilled and refreshing.
It is made using fresh homemade yogurt and is flavored with cardamom, fruit purees, rose syrup, or simply a few leaves of Indian holy basil, just like the smoothie of the west.
Here, we are making a Mango Lassi where the yogurt is mixed with fresh mango puree and then garnish with saffron strands, almond and pistachio slivers, and mint leaves.
If Mangoes are not sweet enough or tart, then you can add in more sugar or honey to suit your taste. Also, the color of Lassi depends upon the variety of mangoes used.
If your Lassi turns out too thick, then you can add in chilled milk to thin it out.
In earlier days, lassi was churned using a wooden handheld whisk and a nice froth would collect on top due to churning it. Now with the ease of a blender, it’s very easy and quick to make equally delicious lassi within seconds.
There are many variations, sweet and salty flavors of this Indian drink and it can be varied by using seasonal ingredients as well.
As mangoes are available in abundance in Summers, you should definitely try this one. One sip of this mango lassi will give you sudden relief from this scorching heat. This is also a favourite at Indian restaurants, especially in Summers.
This Mango Lassi is,
- Lip Smacking
- Instant Relief from heat
- Filled with Fresh Mangoes
- A summer favourite
This Mango recipe needs very few ingredients to make, such as:
Mangoes – Use the best quality mangoes to make mango lassi. The mangoes should be ripe and juicy. I prefer using Alphonso or Ratnagiri Hapus to make mango-flavored lassi. You can also use canned mango pulp if fresh is not available.
The best mangoes to make it will be available in your nearest Indian store. There is no mango better than any Indian variety to make it and I really insist on buying the Indian variety to make it for the best result.
In fact, the canned Indian mangoes are quite delicious and give a very nice flavor to the lassi so do not hesitate to use them. Try to get Alphonso or Kesar mango pulp.
You can use mango juice to make this mango flavored lassi if none of the above is available.
Yogurt – To make lassi, you have to add yogurt to it. Try to 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 has not turned sour.
You can also make it using greek yogurt. Just thin it a bit using some milk and you are good to go.
Cardamom Powder – Avoid using packaged cardamom powder to flavor the lassi. You can crush the cardamom in a mortar and pestle and use it.
Milk – If the yogurt is too thick, the lassi might turn out quite thick and heavy. You can thin it down with some milk.
Sugar – Add sugar according to your taste. If the mangoes are very sweet, you might even skip adding it.
Step By Step Recipe
Add yogurt, mango piece, sugar, cardamom powder, and ice cubes in the jar of a blender. Add milk.
Blend until smooth. Add some more milk if the lassi is too thick. Pour the lassi in serving glasses. Garnish with saffron strands, almond and pistachio slivers, and mint leaves. Serve chilled.
Frequently Asked Questions
To make this lassi using Mango Pulp, replace the mango cubes with 1 cup of Mango Puree (Pulp) and keep the remaining procedure the same.
I personally like to use Alphonso or Kesar mangoes to make mango Lassi. They are full of flavors and gives a lovely color to the drink. However, I grew up drinking lassi made using Dussehri mangoes and even Totapuri variety.
So just look out for juicy ripe mangoes and use them to make lassi. If you live in the US, make a visit to the Indian store in your area to get the best mangoes.
Lassi is essentially yogurt flavored with other ingredients. If you want to skip using it, you can add milk instead but technically, it will be a Mango Shake rather than a lassi.
To make Mango Lassi without a blender, whisk the curd well using a metal whisk until it is smooth. Then add the mango puree and other ingredients and whisk well until combined.
To make Mango Lassi with ice cream, add a scoop of mango ice cream or vanilla ice cream while pulsing the lassi. You can also top the lassi with a scoop or two of vanilla or mango ice cream.
You can use a combination of Greek Yogurt and milk to make this Mango Lassi.
To make Vegan Mango Lassi replace the regular yogurt with coconut or soy yogurt and milk with its vegan substitute. You can also use maple syrup instead of sugar if you wish to. Coconut yogurt will add a coconuty taste to it, so use it only if you are fine with it.
If you want to make it richer and give it a royal touch, then you can add in some fresh cream while blending. You can add either full fat cream, or low-fat cream also works well.
If you want to avoid sugar, then add in Powdered Jaggery or Honey instead.
Yes, frozen mangoes adds a nice texture to this Lassi. So, if you have frozen mangoes stored in the fridge, feel free to use it.
Ice Cream – Freeze this lassi in a tray or churn it in an ice cream maker to make mango lassi ice cream. You can even freeze it in popsicle molds and make mango lassi popsicles.
Pudding – Add some gelatin in mango lassi and set in dessert glasses.
A fresh Mango Lassi will last in the refrigerator for about a day. Make sure you store it properly in a covered glass Jar.
You can easily freeze it for 3-4 months. Transfer it in a freezer-safe container and freeze. When ready to drink, thaw on the kitchen counter for 2-3 hours, and then use.
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Mango Lassi Recipe
- 2 cups Yogurt
- 2 cups Ripe Mango (Peeled and Cubed)
- 2 tsp Sugar
- 1/2 tsp Cardamom Powder
- 5-6 Ice Cubes
- 1 Cup Milk
- Add yogurt, mango piece, sugar, cardamom powder and ice cubes in the jar of a blender.
- Add milk.
- Blend until smooth.
- Add some more milk if the lassi is too thick.
- Pour the lassi in serving glasses.
- Garnish with saffron strands, almond and pistachio slivers and mint leaves.
- Serve chilled.