Mango Lassi is a creamy, Indian-style mango smoothie. It has mango pulp, curd, sugar, cardamom, and saffron making it a perfect drink for summer. Be sure to watch the video!
Who doesn’t love mangoes? The summertime is the perfect season to indulge in the goodness of mango recipes.
Indian mango lassi is one of the quickest ways to enjoy the sweet, ripe mangoes available during the season.
What is Lassi?
Lassi is an Indian-style smoothie with fresh curd, sugar, and cardamom. Unlike my mango smoothie recipe, the lassi is a curd-based drink, not milk. Hence, it is considered good for your gut because of the probiotic bacteria in the curd.
Traditionally, lassi originates in Punjab, prepared without an electric blender by churning the curd manually until the cream floats to the top.
Each serving of the lassi is then topped with a generous bit of this milk cream (malai), crushed dry fruits, and saffron.
In the Indian subcontinent, lassi is known as ‘sweet lassi’ or meethi lassi. The salty version of lassi is known as ‘namkeen lassi’ or buttermilk (chaas).
Reasons to LOVE Mango Lassi
- packed with dietary fiber, Vitamin D, and probiotic bacteria.
- excellent low-calorie, gluten-free summer drink
- keeps you full and energetic for hours.
- gut-friendly mango drink.
Type Of Mango: Mangoes come in several different varieties, as anyone living in the tropics would know – ripe mangoes with a sweet taste are best for making mango lassi, mango shake, or mango ice cream.
TIP: The aroma of mango should be full-bodied and sweet. This is always a sign of a good-tasting mango. Needless to say, the skin must be smooth in shades of yellow and with minimum blemishes. You can also use canned or frozen mango pulp for this lassi recipe.
Curd: Make the lassi using thick, creamy, plain curd. Some lassi recipes use milk and curd to reduce the curd’s thickness and tanginess. If you want a traditional Indian lassi, only curd (preferably made from full-fat milk).
Sweetener: To sweeten the mango lassi, one can use granulated white sugar, honey, vanilla ice cream, or mango ice cream. At times, the natural sweetness of the mango and curd is sufficient. Hence, always taste lassi before adding any sweetener or sugar.
Vegan Mango Lassi: Replace curd with almond milk or vegan coconut yoghurt as I did for my tropical mango milkshake.
For a creamy texture, freeze the mango pulp for a few hours before making the smoothie. The frozen mango pulp and the chilled almond milk will yield a delicious vegan lassi.
Watch Lassi Video
Mango Lassi can be easily stored in the fridge for 3 – 4 days. There is no change in the taste or texture of the lassi.
You can freeze lassi for 2 – 3 months. Transfer lassi to a freezer-friendly zip lock bag and store it in the freezer. It needs to be consumed immediately at room temperature as the curd might turn sour.
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Mango Lassi Recipe
- 1 Cup sweet mango pulp (fresh or canned)
- 1 Cup plain yogurt (curd), chilled
- ¼ Cup milk, chilled
- granulated white sugar, to taste
- 1 teaspoon green cardamom powder (elaichi powder)
- ¼ teaspoon saffron (kesar)
- 5 – 6 ice-cubes
- Soak saffron in a tablespoon of milk for 3 – 5 minutes
- Combine mango pulp, yogurt, milk, sugar, cardamom powder and saffron in a blender.
- Blend until smooth. Taste and add more sugar if required. Add ice cubes and blend for a second.
- Serve mango lassi chilled.
- Canned mangoes usually come with sugar syrup, in that case, do not add additional
sweeteners to the mix without prior tasting.
- Don’t use sour curd; it will ruin the balance of flavors in Lassi.
- Adding milk is optional.
- You can add approximately ¼ cup of condensed milk while blending, to make lassi even more thick and delicious
- If you want to add to the indulgence, serve with a spoonful of thick cream on
top or a scoop of vanilla ice cream.
- A drizzle of rose water or rose essence adds a burst of freshness, do try it out