Mango Lassi Recipe

Mango pulp: The base of the drink, providing a sweet and fruity flavor.

Yogurt: Adds creaminess and a tangy taste to the lassi.

Milk: Optional, used to thin out the consistency if desired.

Sugar: Sweetens the lassi to taste.

Cardamom powder: Optional, adds a fragrant and slightly spicy note.

Ice cubes: Optional, used to chill and froth the lassi.

To achieve a perfectly smooth and creamy mango lassi, ensure that the mango pulp is free of any fibrous strands. If using fresh mangoes, blend the fruit separately first and strain it through a fine mesh sieve before adding it to the yogurt mixture. This step will help eliminate any unwanted texture and result in a more refined drink.

• mango pulp - Substitute with peach pulp: Peach pulp has a similar sweetness and texture, making it a good alternative for the fruity base of the lassi.

• mango pulp - Substitute with apricot pulp: Apricot pulp provides a slightly tangy flavor that complements the creamy yogurt, offering a unique twist on the traditional lassi.

• plain yogurt - Substitute with Greek yogurt: Greek yogurt is thicker and creamier, which can make the lassi richer in texture.

• plain yogurt - Substitute with coconut yogurt: Coconut yogurt is a great dairy-free alternative that adds a subtle coconut flavor to the lassi.

• milk - Substitute with almond milk: Almond milk is a lighter, dairy-free option that can thin out the lassi while adding a nutty undertone.

• milk - Substitute with coconut milk: Coconut milk adds a tropical flavor and creamy texture, enhancing the overall taste of the lassi.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note, making it a healthier alternative to sugar.

• sugar - Substitute with agave syrup: Agave syrup is a low-glycemic sweetener that dissolves easily and provides a mild sweetness.

• cardamom powder - Substitute with cinnamon powder: Cinnamon powder offers a warm, spicy flavor that can complement the fruity and creamy elements of the lassi.

• cardamom powder - Substitute with nutmeg powder: Nutmeg powder provides a slightly sweet and nutty flavor, adding depth to the lassi.

• ice cubes - Substitute with frozen mango chunks: Frozen mango chunks can chill the lassi while intensifying the mango flavor.

• ice cubes - Substitute with frozen yogurt cubes: Frozen yogurt cubes can cool the lassi and add extra creaminess.

• Allow the mango lassi to cool down to room temperature if it was blended with ice cubes.
• Pour the lassi into an airtight container or a mason jar with a tight-fitting lid.
• Store the container in the refrigerator. The mango lassi can be kept fresh for up to 2-3 days.
• Before serving, give the lassi a good stir or shake to ensure it’s well-mixed, as separation may occur.
• For freezing, pour the lassi into freezer-safe containers, leaving some space at the top for expansion.
• Seal the containers tightly and label them with the date.
• Freeze the lassi for up to 1 month for the best quality.
• To thaw, transfer the frozen lassi to the refrigerator and let it defrost overnight.
• Once thawed, blend the lassi again to restore its creamy texture before serving.

• Pour the mango lassi into a microwave-safe container. Heat on medium power for 20-30 seconds, stirring halfway through to ensure even warming.
• Transfer the mango lassi to a small saucepan. Warm over low heat, stirring constantly to prevent curdling, until it reaches your desired temperature.
• If you prefer a cold mango lassi, simply let it sit at room temperature for about 10-15 minutes, then give it a good stir before serving.
• For a quick fix, place the mango lassi in a heatproof bowl and set it over a pot of simmering water. Stir gently until warmed through.

• Blender: To blend the mango pulp, yogurt, milk, sugar, and cardamom powder until smooth and creamy.

• Measuring cups: To measure the correct amounts of mango pulp, yogurt, and milk.

• Measuring spoons: To measure the sugar and cardamom powder accurately.

• Ice cube tray: To provide the ice cubes for blending.

• Serving glasses: To pour the finished mango lassi into for serving.

• Spatula: To scrape down the sides of the blender to ensure all ingredients are well mixed.

Use canned mango pulp: Opt for canned mango pulp instead of fresh to save time on peeling and chopping.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the process.

Blend in batches: If making a large quantity, blend in batches to ensure smooth consistency.

Chill ingredients: Use pre-chilled yogurt and milk to reduce the need for ice cubes.

Adjust sweetness later: Blend without sugar first, then add to taste to avoid over-sweetening.