Mango Lassi recipe is a traditional Indian mango drink made with yogurt, juicy ripe mangoes or mango pulp. Mango lassi is delicious, thick and creamy. It can be made under 15 mins and tastes refreshing during summer.
Mango Lassi is hands down one of my favorite Lassi varieties. A chilled glass of Indian Mango Yogurt Smoothie makes summer bearable. Enjoy lassi for breakfast, mid morning snack, post meal dessert or afternoon snack.
If you love Mango Lassi at your favorite Indian restaurant, let me tell you that making this at home is easy and cheaper than you think!
If you haven't tried an Indian Lassi Drink, I absolutely recommend you should try making this at home.
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About Lassi
Lassi has yogurt (probiotic) which makes it a healthy and energizing drink during summer when appetite dips.
Lassi has 2 versions - Sweet and Salted.
Sweet Lassi (with sugar), Dry Fruit Lassi (with dry fruits), Kesar Lassi (Saffron), Rose (with rose syrup) are some of the variations. Fruits like strawberry, mango and berries are also used.
Salted Lassi has rock salt, ground cumin, ginger and herbs like mint and cilantro.
Lassi Drink is a perfect appetizer or Indian Welcome Drink for entertaining. Makes a great accompaniment to Indian meals especially spicy curries.
Note - Avoid Lassi with Citrus fruits like Oranges, Sweet Lime and tropical fruits like Pineapple as the combination of citrus fruits and yogurt makes the lassi taste bitter.
Mango Variety for making Lassi
As an Indian, born and brought up in Mumbai, I have tasted many varieties of Mangoes. In India, this tropical fruit is available during the three months of summers (March - May).
Alphonso Mangoes, hands down, have my heart! They are incredibly sweet with less fibrous strands, making it a perfect choice for smoothies and lassi.
For Mango Lassi recipe, I use Kesar Mango Pulp. It has perfect sweetness + color for making lassi. The pulp is easy to extract.
You can refrigerate / freeze the pulp to make smoothies, milkshake, aamras or lassi. Mango Pulp can last an entire year, if frozen properly.
In US, UK and Canada, Kesar Mangoes are available in Indian stores. Also mangoes from Pakistan namely Chaunsa are also sometimes available. The supermarkets often stock up Kent, Tommy Atkins OR Mexican Ataulfo variety of mangoes.
Store bought canned Kesar Mango Pulp or any other variety is perfect to use. Store bought canned pulp may contain preservatives and/or added sugar.
Mango Lassi Ingredients
Homemade Mango Pulp - I have used 2 small Kesar Mangoes which yields 1 cup of thick pulp.
Peel the mangoes and extract the fruit using a knife / spoon. Blend (do not add water) to a smooth consistency and store in the freezer.
Frozen mango pulp lasts anywhere between 6 months to a year, if properly stored.
Unsweetened Yogurt - Use fresh, thick yogurt. We set yogurt at home (milk boiled, cooled and culture added).
You can opt for store bought yogurt, Greek yogurt (will be thicker than regular yogurt so add a little water or milk to adjust consistency while blending).
I wouldn't advise flavored yogurt for this recipe. Use plain, unsweetened yogurt.
For a dairy-free mango lassi, use suitable vegan yogurt variety.
Milk - Milk is added for creaminess and adjusting consistency of the lassi drink.
Vegan - Use dairy-free milk instead of regular milk.
Sweetener - I have used Honey as sweetener. At home, it is easy to control the amount of sugar or sweetener used. Restaurants typically use a lot of sugar for making lassi.
Substitute honey with sugar, maple syrup or agave.
Note - Quantity of sugar will depend on the sweetness of mangoes. Always taste the ingredients before adding extra sugar.
Ice Cubes - Use them while blending the lassi. Serve immediately as it may dilute the consistency.
Optional Ingredients
For added richness, add nuts like Almonds, Pistachio and Cashew.
Kesar or Saffron strands soaked in warm milk added to lassi.
Spices like Cardamom and nutmeg make a great addition.
FAQ's
This beverage can be made-ahead and stored in the refrigerator for a couple of days. Yogurt tends to taste sour after 1-2 days, especially during summers, so use it within 48 hours.
Alphonso and Kesar are best for making mango lassi. They are naturally sweet and have less fibrous strands. Also Kent, Tommy Atkins OR Mexican Ataulfo variety of mangoes available in US, UK and Canada are also great options.
The drink is sweet but also naturally cooling and gut friendly during summers. Enjoy lassi in moderation.
More Mango Recipes
Mambazha Pulissery (Ripe Mango Curry)
Other Indian Summer Drinks
Masala Chaas - Spiced Buttermilk
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Mango Lassi recipe with mango pulp
Equipment
- Blender
Ingredients
1 cup is 250ml, 1 tbsp is 15ml
- 1 cup Mango Pulp
- 1 cup Yogurt unsweetened yogurt
- 1 cup Milk
- 1 tablespoon Honey add extra, if required
- Few chopped pieces of Mango for garnish optional
- Mint leaves as garnish optional
- Ice Cubes to blend the lassi, if required
Instructions
- In a blender jar, add mango pulp, yogurt and milk together with honey.
- Blend until smooth consistency. Do not add any water. Note - Use Ice Cubes if serving immediately.
- Serve in a tall glass. Garnish with chopped pieces of mango and mint leaves.
Notes
- Please note that all the ingredients should be chilled before blending or refrigerate the lassi for a couple of hours before serving.
- Lassi is thick in consistency hence no water is added here.
- For dairy-free recipe, use almond milk or coconut milk and a suitable dairy free curd variety.
- No nuts are added to the recipe. Feel free to add chopped almonds or cashews before serving.
- Cardamom and nutmeg powder can be a great addition to this drink. You can add them while blending.
- Mango Lassi stays fresh for couple of days under refrigeration.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan