Mango Lassi is a luscious and refreshing smoothie made of Yogurt and ripe mangoes. This is a variation of the traditional drink Lassi made in North India. Especially made in Summers, when you have ripe mangoes in season. A perfect chill and refreshing drink, made using fresh homemade curd/yogurt and is flavored with cardamom, and topped with slivered nuts and saffron.
Traditionally the lassi is made by wooden whisk churning by hand, I remember doing it in my childhood. But now with the ease of a blender at hands, it’s quite easy and quick to make equally delicious lassi. Although the hand churned lassi is the best, don’t you agree.
Checkout my other summer special drinks here BELLAM PANAKAM , RAGI AMBALI
More recipes with Mango – RAW MANGO DAL
Checkout History of this lassi here.
What ingredients goes into making MANGO LASSI ??
Mangoes – As I reside in US I tend to use freska mangoes or Kent mangoes. Kent mangoes are sweeter compared to the Freska variety. Try to use the best quality and ripe mangoes to make mango lassi, they be should be ripe, juicy and when you smell them you should get a lovely fruity note.
If you’re in India, I recommend Alphonso or Ratnagiri to make mango lassi. Also I have tried making with Banganapalli, they add a lovely floral note and I’ve grown up eating them. Trust me these are the best mangoes after alphonso.
If you cannot get the fresh mangoes you can also use canned mango pulp, they’re bit sweeter compared to fresh fruits, so you need to adjust the yogurt quantity in order to cut down the sweetness.
Curd/Yogurt – The core ingredient for making any lassi is Indian style curd/Yogurt. And make a note that the using fresh curd results in yummy Lassi, try not to use the sour one. Although Homemade yogurt works best to make this lassi but if it’s not possible, go for any plain yogurt or greek yogurt works fine too.
Cardamom Powder – There’s nothing like a freshly pounded Cardamom. Just take one cardamom pod and crush it in a mortar and pestle and add it to the blender along with the all ingredients.
Always remember when it comes to using the cardamom, LESS IS MORE.
Milk/Cream – If you’re using the greek yogurt, then tend to add a splash of milk. If you’re using Indian style curd then add little cream, it adds a nice luscious creamy note.
Sugar – This is optional, but adding sugar helps in balancing the sweetness. If the mangoes are very sweet, you can skip adding it. Alternatively you can use any sweetener like Honey/Maple syrup for delicate sweetness.
Nuts – Slivered pistachios and almonds goes better with this Lassi.
MANGO LASSI
Equipment
- Blender
Ingredients
- 2 Ripe mangoes
- or
- 1 cup Mango puree
- 2 cups Curd/Yogurt
- 1 pod Cardamom
- 2 tbsp Sugar/Sweetener optional
- 5 Ice cubes
- ½ cup Cream
Toppings
- 3 Pistachios slivered
- 3 Almonds slivered
- 5-6 strands Saffron
Instructions
- In a mortar and pestle, open the cardamom and crush the seeds coarsely.
- Wash, peel and chop the ripe mangoes into cubes.
- In a blender jar add chopped mangoes, curd/yogurt, ice cubes, crushed cardamom, Sugar/sweetener, cream and blend until smooth.
- Adjust the lassi consistency by some milk if you like.
- Serve chilled topped with some slivered pistachios, almonds and saffron strands.
Notes
- If you cannot find the fresh ripe mangoes, you can use Canned puree instead and adjust the sweetness accordingly.
- To make it vegan use Soy or any vegan yogurt and omit milk.
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