Mango Lassi is one of the most popular refreshing and cooling beverages in Northern India, which is a cross between a smoothie and a milk shake. It is thick, rich and creamy with lots of mango flavour.
- 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.