Make this creamy and refreshing Indian restaurant-style mango lassi at home in under 5 minutes. This Indian mango drink is gluten-free and can be made vegan.
About This Recipe
Mango lassi is a popular traditional Indian drink made using yogurt, very mild spices, and ripe and juicy mangoes. It is one of the most popular drinks served at Indian restaurants and it goes very well the spicy Indian food.
Lassi is a traditional yogurt-based Indian drink and it can have many variations. It can be sweet or salty, made using various fruits and other flavors. This mango lassi is one of the variations where the classic lassi is mixed with ripe and juicy mango pulp.
This sweet, rich, and creamy Indian mango drink comes together in just 5 minutes. You can call this Indian mango lassi, mango yogurt smoothie as it’s made using similar ingredients.
This Indian mango drink can be made using cubed fresh or frozen mangoes or canned mango pulp. I prefer using canned mango pulp or frozen mangoes over fresh mangoes because by using them, I can make this drink round the year and the drinks come out the same consistently.
This drink is,
- Lip Smacking
- Instant relief from the heat
- A summer favorite
- Gluten Free
- Can be made Vegan
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. You can crush the whole green 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.
How to make Mango Lassi?
Start by preparing the mangoes. Choose a ripe and juicy large mango and peel it using a paring knife. Slice the flesh and discard the seed. Cut the flesh into cubes and freeze for 3-4 hours.
Note – You can use cubed frozen mangoes or canned mango puree. If using frozen cubes, use them directly. If using the canned pulp, freeze the pulp for 3-4 hours before making the lassi.
Freezing the fruit makes the lassi very creamy. You can totally skip this step if you wish to.
Add 2 cups of yogurt, 2 cups of mango cubes or puree, 2 tsp sugar, ½ tsp cardamom powder, 1 cup milk, and 5-6 ice cubes into the large jar of a high-speed blender.
Blend until smooth. Add some more milk if the lassi is too thick. Pour it in serving glasses. Garnish with saffron strands, almond and pistachio slivers, and mint leaves. Serve chilled.
Frequently Asked Questions
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 it without a blender, whisk the yogurt well using a wire whisk until it is smooth and creamy. 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. Adding ice cream to the lassi makes it creamier and even more delicious.
You can use a combination of Greek yogurt and milk. If using only Greek yogurt, the lassi will be too thick.
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 coconutty taste to it, so use it only if you are fine with it.
If you want to avoid sugar, then add in powdered jaggery or honey instead.
Pro Tips by Neha
By using canned mango, you can make this drink round the year and it is of the same consistency.
To save time, buy large bags of frozen mangoes and make this lassi on a regular basis.
If going for fresh mangoes, try to source Indian mangoes. Because they are the best for making lassi. You can get these at any Indian store during the summers.
To make it vegan, use vegan milk and yogurt.
Freezing the fruit makes the lassi very creamy. But this step is totally optional.
Adjust the amount of sugar according to the sweetness of the mangoes.
You can add ground cinnamon in place of cardamom.
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.
This 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
- High Speed Blender
- 2 cups plain yogurt
- 2 cups peeled and cubed ripe mangoes (frozen for 3-4 hours)
- 2 teaspoon sugar
- ½ teaspoon cardamom powder
- 1 cup milk
- 5-6 ice cubes
- Start by preparing the mangoes. Choose a ripe and juicy large mango and peel it using a paring knife. Slice the flesh and discard the seed. Cut the flesh into cubes and freeze for 3-4 hours.
- Note – You can use cubed frozen mangoes or canned mango puree. If using frozen cubes, use them directly. If using the canned pulp, freeze the pulp for 3-4 hours before making the lassi.
- Freezing the fruit makes the lassi very creamy. You can totally skip this step if you wish to.
- Add 2 cups of yogurt, 2 cups of mango cubes or puree, 2 tsp sugar, ½ tsp cardamom powder, 1 cup milk, and 5-6 ice cubes into the large jar of a high-speed blender.
- Blend until smooth. Add some more milk if the lassi is too thick. Pour it into serving glasses.
- Garnish with saffron strands, almond and pistachio slivers, and mint leaves. Serve chilled.