Hello, lovely readers! I’m Anne Carter. Today, I’m excited to share a simple delight straight from my kitchen – the Mango Lassi recipe. I’ve come to appreciate the joy that good food can bring to our lives. This recipe holds a special place in my heart, reminding me of the vibrant flavors and comforting moments shared around the table.
It’s a little escape to a tropical paradise in every sip. I believe in keeping things straightforward, just like the joy of enjoying a delicious drink without any fuss. So, if you’re ready to add a touch of sweetness to your day, join me in whipping up this Mango Lassi – a humble, homemade treat that brings smiles to the table. Cheers to simple pleasures and delightful moments! you can also try Golden Milk or Espresso Martini
What Is a Mango Lassi?
Let’s talk about Mango Lassi – a delightful yogurt-based drink hailing from the Indian subcontinent. Now, when we say “Lassi,” we’re talking about drinks made with yogurt. There are sweet lassis, where sugar adds a lovely touch, and salty lassis, jazzed up with salt and spices.
Mango Lassi? Well, that’s a special one. It’s all about blending sweet, juicy mangoes with creamy yogurt. For my take on this Mango Lassi recipe, I’ve used mangoes, yogurt, milk, sugar, and a hint of cardamom.
Traditionally, lassi was all about the yogurt, no frills. But I like mine with a bit of milk – not too thick, you see. Feel free to skip the milk if you’re a yogurt purist.
Now, for those who want an extra oomph, a dash of saffron or a splash of rose water can do the trick – but that’s totally up to you. Cheers to simple pleasures and tasty sips!
Overview: How To Make Mango Lassi?
Indulge in the delightful world of Creamy Mango Lassi – a heavenly blend of sweet mangoes, creamy yogurt, and a touch of cardamom magic. The best part? You can whip up this homemade treat in just 10 minutes! Picture yourself sipping on this refreshing concoction, served in a glass with two straws, inviting you to take a flavorful journey.
For this culinary adventure, gather 1 cup of fresh mango puree, lovingly extracted from 2 to 3 sweet mangoes, or opt for the convenience of canned mango pulp. Next up, throw in 1 cup of plain whole milk yogurt, followed by 1/2 cup of cold milk to achieve that perfect lassi consistency. Sweeten the deal with 2-3 tablespoons of sugar (adjust to your liking) and a dash of 1/4 teaspoon cardamom powder for that aromatic twist.
Now, it’s blender time! Give the ingredients a 60-second whirl until everything dances together in a smooth harmony. Pour your creation into glasses, and if you’re feeling fancy, top it off with optional saffron strands or a sprinkle of pistachios. Voila! Your Creamy Mango Lassi is ready to be savored – an instant ticket to a taste paradise. Serve it up, share the joy, and revel in the simple pleasure of a homemade mango masterpiece!
Try More Such Recipe!
Sip of Summer Mango Lassi Recipe
Equipment
- Blender
- Spoon
- Glasses
Ingredients
- 1 cup mango pulp 240 ml
- 1 cup yogurt 240 ml, plain whole milk yogurt
- 1/2 cup milk (cold) to thin out the lassi or use wate
- 2-3 tbsp sugar or adjust to taste
- 1/4 tsp cardamom powder
- saffron strands to garnish, optional
- pistachios to garnish, optional
Instructions
- Start by adding 1 cup of fresh mango puree to your blender. I made mine by blending the flesh of 2 large sweet mangoes. If you can't find sweet mangoes or it's not the season, canned mango pulp works just as well.
- Now, toss in the yogurt. I prefer using plain whole milk yogurt for that creamy goodness.
- Pour in the milk, opting for whole milk to achieve the right consistency. This helps to thin out the lassi a bit. Also, don't forget to add sugar and 1/4 teaspoon of cardamom powder for that extra flavor kick.
- Let the blender work its magic for about 60 seconds until everything becomes a smooth and harmonious mix.
- Once blended to perfection, pour your lassi into serving glasses. Feeling fancy? Top it off with optional saffron strands or a sprinkle of nuts.
Nutrition
Time for The Tips!
- Plan Ahead: Make your mango lassi in advance and pop it in the fridge. But hey, for the tastiest experience, try to finish it off within 24 to 48 hours.
- Flavor Boost: Want to jazz up your lassi? Splash in some rose water for an extra layer of yum. Don’t stop there – throw in some sliced almonds or pistachios for a nutty twist.
- Chill Ingredients: For the ultimate cool factor, use cold yogurt, cold milk, and straight-from-the-fridge mangoes. It makes a real difference!
- Patience is a Virtue: Before diving in, let your lassi chill in the fridge for at least 2 hours. Trust me, it’s worth the wait – the flavors mingle and dance for a tastier sip.
- Mango Matters: Go for the gold with fresh sweet mangoes. Think Indian varieties like kesar, dusheri, or Alphonso – they bring magic to your mango lassi.
Managing Leftovers!
- Cool and Cover: Once you’re done sipping, make sure to cover your Mango Lassi and pop it in the fridge. It’s like giving it a cozy bedtime blanket.
- Quick Consume: For the freshest taste, try to finish off the leftover lassi within the next day or two. It’s like a little time capsule of deliciousness.
- Shake and Stir: Before pouring yourself another glass, give the leftover lassi a little shake or stir. This helps bring back the creamy consistency and mixes all the flavors together.
- Get Creative: If you’re feeling fancy, add a splash of rose water or sprinkle some nuts on top – just like when you first made it. It’s an easy way to refresh the flavors.
- Avoid Freezing: Mango Lassi doesn’t really like the freezer, so it’s best to keep it in the fridge. Freezing can change the texture, and we want to keep that creamy goodness intact.
Frequently Asked Questions (FAQs)
Q: What type of yogurt is best for mango lassi?
A: Plain, Unsweetened Yogurt Works Best. Greek Yogurt Adds Creaminess, but Any Plain Yogurt Will Do.
Q: How ripe should the mango be for the recipe?
A: Use ripe mangoes for the best flavor. Look for a fragrant aroma and slight softness when gently squeezed.
Q: Can I customize the spices in the lassi?
A: Certainly! Experiment with a pinch of cardamom, a dash of cinnamon, or a hint of ground ginger for added flavor.