Mango lassi is a delicious yogurt-based drink made with fresh mangoes or canned mango pulp often served in Indian restaurants. You can have yourself a refreshing, restaurant-quality mango milkshake in 5 minutes from the comfort of your own home using 4 simple ingredients!
Mango lassis can be enjoyed as a refreshing and healthy midday drink in the summer months. But believe it or not, it pairs well with a full meal and is my favorite drink to order at an Indian restaurant.
The sweet mangoes and tart yogurt in this drink help reduce the heat of many spicy dishes. We love our mango lassi with my instant pot sweet potato curry. The good news is that you don't have to have ripe mangoes on hand to make this sweet lassi, frozen mango chunks or canned mango pulp will do just fine.
Ingredients
- Mango - can be fresh, frozen or canned. If you're using fresh mangoes the best and sweetest varieties are alphonso, or kesar mangoes (both considered indian mangoes), choose ripe mangoes. You can use frozen or canned alphonso mangoes if it's not mango season. You can find canned alphonso mango pulp in Indian stores or on amazon. Canned mango puree is usually already sweetened, so you might want to cut down or leave out any additional sweetener. The best vibrant color for this drink comes from canned mangoes, which is what restaurants use.
- Yogurt - I prefer Greek yogurt, but plain or low-fat yogurt works as well. For a vegan option choose almond yogurt.
- Sweetener - cane sugar, honey or agave/maple syrup. The amount of sweetener can be adjusted to your personal preference
- Milk - any kind, use almond milk, coconut milk or oat milk for a vegan mango lassi
- Ice cubes
- Cardamom powder (optional)
See recipe card for quantities.
Instructions
Add mango, yogurt, milk, ice cubes, and cardamom powder to the blender.
Blend until creamy consistency is achieved.
Add a sweetener of your choice to adjust sweetness, add more milk if too thick. Blend.
Pour into serving glasses and garnish with sliced almonds, saffron strands, small mango pieces, or pistachio pieces.
Hint: for an even more authentic mango lassi add 1tsp (not more!) of rose water.
Equipment
- Blender
- Ice trays
- Serving glasses
Storage
You can store mango lassi in an airtight container for later use. It will last stored in the fridge for up to 2 days. Don't forget to give it a good shake before drinking.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with mango lassi:
Easy Mango Lassi Recipe
Deliciously creamy and fruity mango lassi drink made with canned mango pulp or fresh mango chunks.
Ingredients
- ● 1 cup canned mango pulp or 2 cups ripe mangoes, peeled and chopped
- ● 1 cup yogurt
- ● 1 cup milk
- ● 3 tablespoon granulated sugar
- ● 1 cup ice cubes
- ● Pistachios and almonds for garnish
Instructions
- Add mango, yogurt, milk, ice cubes, and cardamom powder 9if using) to the blender.
- Blend 30 seconds on low. Stop the blender and scrape down the sides before blending again. Blend for another 30 or until creamy.
- Add a sweetener of your choice to adjust sweetness, add more milk if lassi is too thick. Blend again.
- Pour into serving glasses and garnish with sliced almonds, saffron strands, small mango pieces, or pistachio pieces.
Notes
Add 1 teaspoon of rosewater for extra flavor.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 180Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 74mgCarbohydrates: 35gFiber: 2gSugar: 33gProtein: 6g
Leave a Reply