Mango Lassi Drink Recipe With Mango Pulp or fresh mango is one of the most popular refreshing and cooling beverages in Northern India. This Indian Mango Yogurt Drink is a cross between a smoothie and a milk shake. It is thick, rich and creamy with lots of mango flavour.
Editor’s note: This post was originally published in May 2015 and has been updated with Video and replaced with edited pictures for comprehensiveness and freshness.
This simple Mango Lassi can be whipped up in a jiffy and it’s everybody’s favourite!!…It is one of the most popular beverages in Northern India. The mango yoghurt drink is a cross between a smoothie and a milk shake. It is smooth, thick, creamy, and absolutely heavenly with loads of mango flavour! This drink is such a refreshing drink to have on a hot summer day. Choose low-fat or fat-free yogurt to cut down the calories.
Whenever you make Mango lassi, make sure that all the ingredients have to be chilled. If not, make mango lassi and refrigerate to chill and then serve. Mango lassi tastes best when it is chilled. It is yoghurt-based, which is why it is traditionally served alongside curries to help cool down the effect of all the spices. Mangoes are also mentioned in Ayurveda to be a compatible fruit with yoghurt or milk.
Here in Germany, this is the first thing we order when we go to an Indian restaurant. The first time I tried this heavenly drink was, funnily enough, in Germany. Back in India, I hardly remember ordering mango lassi in any restaurant.
What is Mango Lassi?
There is nothing fancy about mango lassi; it is simply yoghurt, ripe mango or mango pulp and an optional dash of cardamom and extra sweetener. The result is this marvellously creamy, tangy, sweet and gloriously aromatic drink that is the perfect way to cool down on a hot day, or even have as a quick breakfast. Do check out my other two recipes for the mango theme going on- Mango Kesari/Mango Sheera and Mango Pomegranate Guacomole.
Off to the recipe!!
Steps to follow for
Mango Lassi Drink Recipe With Mango Pulp
I’m using canned alphonso mango pulp. If using a fresh mango, peel and remove the flesh from the pit; cut mango into small pieces.
- Combine mango pulp or chopped mangoes, a little sugar/honey in a blender along with yoghurt. Adjust the sugar quantity as per the sweetness of the mangoes. A healthier option would be to use honey and low fat yoghurt.
- Blend it till you get a smooth and thick mixture.
- If you are using cardamom powder, saffron or rose water (optional, any one of them), add them and again blend it till everything is incorporated well.
- You can also add ice cubes and blend until frothy.
- Pour into serving glasses. If not serving right away then keep in refrigerator for 2 to 3 days. It tastes best when served chilled.
- Finally you can garnish with cardamom powder or mint leaves as per your choice.
Note: I don’t like my lassi to be dominated with any other flavour other than mango. So, I try to avoid adding any flavours to it. That’s just me!! Feel free to use whatever suits your taste.
If you are huge Mango Fan just as me then click these links below to discover some unique dishes made use of Mango authored by a bunch of fellow Bloggers.
Mango Lassi Recipe With Fresh Mango
- 1 Cup Plain Low-Fat Yoghurt Unsweetened
- 1 Cup Mango Pulp or 1 Ripe mango Peeled & cut into chunks
- ¼ Cup Milk or Water Optional
- 1 tbsp Honey or Sugar Depending on the sweetness of Mango
To Flavour (Any one):
- ¼ tsp Cardamom Powder Optional
- Few Saffron Strands Optional
- ½ tsp Rose Water Optional
- Combine mango pulp or chopped mangoes, a little honey/sugar in a blender along with yoghurt. Adjust the sugar quantity as per the sweetness of the mangoes.
- Blend it till you get a smooth puree.
- If you are using cardamom, saffron or rose water, add them and again blend it till everything is incorporated well.
- You can also add ice cubes and blend until frothy.
- Pour into serving glasses and garnish with cardamom powder or mint leaves and serve.
- If not serving right away, keep it refrigerator for 2 to 3 days. It tastes best when served chilled.
- You may use frozen mango chunks if mango is not in season, or freeze your fresh mango for a few hours for a colder, thicker drink. Frozen fruits give a creamy texture to a smoothie or milkshake.
- You can use quarter tsp. of ginger powder instead of cardamom powder for a spice kick to the drink.
- Cardamom, saffron or rose water are optional.
- Adjust sugar/honey according to the sweetness of mangoes or to suit your taste. You can substitute with jaggery or dates but there may be a slight change in colour of the lassi.
- The colour of the lassi depends on the variety of mangoes used to prepare.
- You can also experiment lassi with other fruits.Dilute the lassi to the desired consistency, if required, with water or milk.
HOPE YOU ENJOY MAKING MANGO LASSI
- Carrot halwa
- Coconut burfi
- Sweet pongal
- Rice Kheer
- Bread rasmalai
- Beetroot halwa
- Banana whole wheat dosa
- Gingered plum Bueberry smoothie
- Mango Kesari
Many more to come!!…..STAY TUNED!!
Hungry for more? Never miss a recipe!!…Subscribe to MasalaKorb and have posts delivered straight to your inbox! And connect with me on Facebook, Google, Twitter, Instagram and Pinterest for all of the latest updates.
Do subscribe to my YouTube Channel for latest video alerts!!
If you cook this dish, be sure to tag your photo with this hashtag: #masalakorb