Mango Lassi Recipe

Mango pulp: The base of the lassi, providing a sweet and tropical flavor.

Yogurt: Adds creaminess and a tangy taste to the drink.

Milk: Helps to thin the mixture to a drinkable consistency.

Sugar: Sweetens the lassi to taste.

Cardamom powder: Optional, but adds a fragrant and slightly spicy note.

For a richer flavor, consider using Greek yogurt instead of plain yogurt. Greek yogurt is thicker and creamier, which can enhance the texture of your mango lassi. Additionally, if you want a more intense mango flavor, use Alphonso mangoes for the pulp, as they are known for their sweetness and vibrant color.

• fresh or canned mango pulp - Substitute with peach pulp: Peach pulp offers a similar sweetness and texture, making it a good alternative for mango pulp.

• plain yogurt - Substitute with Greek yogurt: Greek yogurt is thicker and creamier, providing a similar tangy flavor and consistency.

• milk - Substitute with coconut milk: Coconut milk adds a rich, tropical flavor that complements the fruity elements of the lassi.

• sugar - Substitute with honey: Honey provides a natural sweetness and a slightly different flavor profile that pairs well with the other ingredients.

• cardamom powder - Substitute with cinnamon powder: Cinnamon powder offers a warm, aromatic flavor that can replace the unique taste of cardamom.

• To store your mango lassi, pour it into an airtight container or a mason jar with a tight-fitting lid. This will help maintain its freshness and prevent any unwanted odors from seeping in.

• Place the container in the refrigerator. The mango lassi can be stored for up to 2-3 days. Make sure to give it a good shake or stir before serving, as some separation may occur.

• If you want to freeze mango lassi, pour it into freezer-safe containers, leaving some space at the top to allow for expansion. You can also use ice cube trays for smaller, more manageable portions.

• Once frozen, transfer the mango lassi cubes or containers to a freezer bag. Label the bag with the date to keep track of its freshness. Frozen mango lassi can be stored for up to 1-2 months.

• To thaw, simply transfer the desired amount of mango lassi from the freezer to the refrigerator. Allow it to thaw overnight or for several hours. Once thawed, give it a good stir or blend to restore its creamy texture.

• For a quick and refreshing treat, you can also enjoy the mango lassi cubes as a frozen snack or blend them into a smoothie.

• Pour the mango lassi into a microwave-safe container. Heat on medium power for 20-30 seconds, stirring halfway through to ensure even warming. Be cautious not to overheat, as it may alter the texture.

• Transfer the mango lassi to a small saucepan. Warm it over low heat, stirring continuously until it reaches your desired temperature. This method helps maintain the creamy consistency.

• If you prefer a cold mango lassi, simply let it sit at room temperature for about 10-15 minutes. Give it a good stir before serving to blend any separated layers.

• For a quick refresh, blend the mango lassi with a few ice cubes. This will chill it instantly while keeping the flavors intact.

• If the mango lassi has thickened in the fridge, add a splash of milk or yogurt and stir well to restore its original consistency before reheating or serving.

• Blender: To combine all the ingredients and blend them until smooth and creamy.

• Measuring cups: To measure the correct amount of mango pulp, yogurt, and milk.

• Measuring spoons: To measure the sugar and optional cardamom powder accurately.

• Spatula: To scrape down the sides of the blender to ensure all ingredients are well mixed.

• Serving glasses: To serve the chilled mango lassi.

• Refrigerator: To chill the mango lassi before serving.

• Knife: If using fresh mangoes, to peel and cut the mangoes into pieces before blending.

• Cutting board: To provide a surface for cutting the fresh mangoes.

Use canned mango pulp: Opt for canned mango pulp to save time on peeling and chopping fresh mangoes.

Pre-measure ingredients: Measure out the yogurt, milk, and sugar in advance to streamline the blending process.

Batch preparation: Make a larger batch of mango lassi and store it in the fridge for quick access throughout the week.

Quick chill: Use chilled yogurt and milk to skip the need for additional cooling time before serving.