Mango Lassi

drinks

Prep Time: 4m

Total Time: 5m

Ingredients

1 1/2 cup (280 grams) Mangoes chopped ((sweet ripe mangoes or 1 cup canned sweetened pulp))
3/4 curd (175 grams) cold plain yogurt ((Indian curd))
3/4 cup (180 ml) cold milk ((or water or/ and 4 ice cubes, refer notes))
1 1/2 to 3 tablespoons (18 to 36 grams) sugar ((adjust to taste))
1/4 teaspoon cardamom powder ((optional))
1 teaspoon chopped nuts (like unsalted pistachios)
1 pinch saffron strands
4 tablespoons whipped cream

Instructions

Skip this step is using canned mango pulp. Rinse the mangoes and chill them for a few hours. Peel and cube them. This keeps your mango lassi cold after blending.
To a blender jar, add mangoes, yogurt, milk (or water or ice), cardamom powder and sugar.
Blend until the mango lassi is super smooth. It should be thick yet of pouring consistency.
Taste test and add more sugar if you want it sweeter or more milk or ice if you prefer it thinner. If you want more mango flavor, add more mangoes and a splash of water.
Pour Mango Lassi to serving glasses. If you prefer it colder, refrigerate it for an hour.
Garnish with sliced pistachios or with saffron.
Add 1/2 cup chilled mango pulp (or puree), 1/3 cup cold Greek yogurt, 1/4 cup cold milk, 2 tbps sugar, a pinch of cardamom powder and 1 to 2 ice cubes to a mason jar.
Whisk it very well until mixed. Or Secure the lid tightly and shake the jar for 2 mins just until combined. Serve mango lassi immediately.

Notes

Mangoes: Alphonso mangoes are the best for making Mango lassi. They are naturally sweeter, more pulpy, less fibrous and have lots of real mango flavor. If you are not accessible to fresh mangoes, use canned alphonso pulp which is easily available in Indian stores.

Yogurt: If you like the taste of yogurt to be dominant in the lassi add more yogurt. Add more mangoes, if you prefer more mango flavor & taste. Using too much curd or milk will diminish the mango flavor in the lassi.

Milk: If you don’t consume milk with fruit, replace milk with vegan milk, yogurt whey or even plain water. Yogurt whey is just the liquid you are left with in your homemade yogurt bowl.

Sweetener: Using sweet mangoes will help you reduce the amount of sugar in the recipe. You can also substitute regular sugar with maple syrup, coconut sugar, stevia, monk fruit sweetener and even with refined jaggery. But note that coconut sugar and unrefined jaggery alter the flavor a bit.

Storage: Mango lassi made with canned mango pulp and milk may split if stored. It is best consumed immediately or refrigerate & consume within 2 hours.