Mango Lassi is essentially the Indian version of a Mango shake. However, Indians usually make their mango flavored milk shakes with yogurt or buttermilk as it is originally a yogurt based drink from the state of Punjab. During the hot months in India, while mangoes are at the peak of the season, Mango Lassi is cooling and great to cool the mouth when enjoy with hot curries.
Although sweet lassi is usually flavored with sugar, spices like saffron, rosewater, lemon, strawberry or other fruit juices, Mango Lassi is the simplest made from yogurt, water and mango pulp. It may be made with or without additional sugar.
You will find many rich Mango Lassi recipes made with heavy cream or ice cream and topped with pistachios or saffron, however I enjoy mine slightly tart made with thick yogurt and very little sugar.
1 cup plain yogurt
1/2 cup milk
1 cup chopped very ripe mango or a cup of canned mango pulp
4 teaspoons sugar (more or less to taste)
A dash of ground cardamom or pistachios for garnish (optional)
- Put mango, yogurt, milk, and sugar into a blender and blend for 2 minutes.
- If you want your drink to be very cold, blend in some ice or serve over ice cubes.
- Sprinkle with a tiny pinch of ground cardamom or pistachios to serve.
- The lassi can be kept refrigerated for up to 24 hours.
Greek yogurt is the most like Indian yogurt.