Saturday, May 23, 2020

Mango Lassi

One of the MOST popular drinks at Indian restaurants, rich and creamy Mango lassi is super easy to make at home!

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Mango season is the MOST loved time of the year. Once mangos arrive, they become the centerpiece for every meal. 

Chopped into pieces, served as sliced or churned into aamras; mangos are super satisfying and great in all forms. 

If you are a mango lover just like me, this mango lassi recipe is made for you! 

The sweetness of mangos combined with the slight tartness of yogurt makes a great combination for sure. A super smooth drink that is creamy, filling and perfectly cold, mango lassi is a MUST-HAVE during mango season. 

What is Mango Lassi?

A drink made from yogurt; lassi can easily be understood as drinkable yogurt. 

Lassi comes in various forms; sweet, salty, with rose, mango or other fruits or with lots of nuts. 

Mango Lassi, as the name suggests has yogurt and mango. That would be it for a traditional version. No milk, water or sugar is added.

However, based on the sweetness of the mangos and how thick you desire the lassi to be these can be added. 

Mango lassi is a super popular drink at Indian restaurants and for events. But it is SUPER easy to make it at home and enjoy. 

What you need to make Mango Lassi?

As I mentioned above, you need some mangos and yogurt. The sweeter the mangos, the better the taste of lassi without any add-ins.

If using Greek yogurt, you might need to thin it out with some water/ milk. If using regular yogurt this may not be required.  

To make it even better I like to add some saffron and cardamom. Both aromatics, they raise the flavor of mango so well. 

Plus, adding some crunch as toppings works perfectly. I add some slivered almonds or chopped pistachios. They pair really well with the lassi. 

Finally a blender or hand blender is needed to make lassi. I like to use a blender to get a thick creamy lassi.

What mangos work best for this lassi?

In India we generally use alphonso or kesar to make lassi. These mangos are used in its fresh form to make lassi when in season. 

However given the short time that these would be available, my mother used to freeze the pulp of these mangos so that we could enjoy it year round. 

Here in the US we do find these pulps in the Indian store. My first priority is definitely alphonso mango pulp for this followed by kesar.

If you do not have access to Indian mangos or pulp, the same can be made using Ataulfo or Tommy mangos too.

Which yogurt can be used to make this?

Yogurt is one of the required ingredients here and most of the time I use home-made yogurt. I use my Instant Pot or Mealthy Multipot 2.0 to make my yogurt from scratch.

Have you tried the Mealthy Multipot? Read my review for that here. Buy your own Multipot here. Remember you can get $10 off on any product from Mealthy (above $59.95) using the code HERBIVORECUCINA. Or get yours from Amazon.

If you do not want to make your own yogurt from scratch, store bought plain yogurt works too. If it is Greek Yogurt, add some water to make it drinkable. For regular yogurt, not much water might be needed.

How to make Vegan Mango Lassi?

This recipe can be made vegan very easily. Just swap out the yogurt for your favorite Vegan yogurt and follow the same proportions. It works out really well. 

What to serve mango Lassi with

Given that the lassi is super cooling and refreshing, it can be enjoyed in multiple ways. 

Have it as a smoothie early morning with some nuts if you like. 

Pair it with your favorite Indian delicacy like CholePaneer JalfreziVegan Gobi Musallam Biryani  or 30-Minute Instant Pot Vegetable Biryani.

It also works well to serve with Indian appetizers. Cupcake HandvoDeconstructed Potato Peas Samosa BitesLoaded Curly Fries Nachos and Oven Grilled Tandoori Vegetables are my favorites to enjoy with a glass of mango lassi. 

More Mango recipes to try

If you are a mango lover like me, here are some more recipes from the blog that use mangos:


Mango 2 big cheeks (about 1 cup if using canned)
Plain Yogurt 2 cups
Cold Water 1/2 cup
Sugar 3 tbsp
Pistachios or other nuts to top 2 tbsp


Using a mortar pestle roughly crush the saffron strands and cardamom seeds. 

Add everything except pistachios to a blender. Run for 3-4 minutes till thick and smooth. 

Pour into three glasses and top with chopped pistachios. Serve immediately or chill before serving. 

Lassi can be refrigerated for up to 24 hours after preparing. 

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