How to make mango lassi – a refreshing, creamy, tangy Indianyogurt and mango drink. This mango yogurt 'smoothie' drink contains just 5 base ingredients and is the perfect way to cool down in the summer months. Plus, it's sugar-free and can be made dairy-free!
Add all the ingredients except the toppings to a blender or a wide jar (big enough to fit an immersion blender). Blend into a smooth, creamy consistency.Alternatively, omit the ice cubes in the blender and add them to the glass when serving.Based on how thick you want the drink to be, you can add in a little more milk or water to thin it to your desired consistency.
Then transfer to the glass of your choice, add the ice cubes (if it's not already in it), and optionally top with your favorite toppings. I served this as a mango yogurt breakfast smoothie topped with a bit of extra mango, granola (or crushed pistachios), coconut chips, and mint leaves.
How to Store
If you haven't added any ice to the drink, it can be stored in the fridge for up to a day. Once you've added ice, it will be watered down over time. If you get to it quickly, you could drain the ice from the glass and then store it in the fridge, but I recommend drinking it immediately as soon as the ice is involved.
Mango: You want a deliciously fresh, ripe, juicy mango for this recipe (see how to chop mango). If it's not ripe enough, then the drink can be bitter or at least not sweet enough to consume without added sugars. I recommend Ataulfo or Alphonso mangoes (aka honey mango) or even Indian Kesar mangoes if you have an Indian market/store nearby. Alternatively, you can use canned mango puree (look out for Kesar variety).
Yogurt: The yogurt you use will affect the thickness and flavor of the mango lassi. I usually use Natural yogurt. However, you can use Greek yogurt and thin it out a little further. Alternatively, for a dairy-free option, use any yogurt you'd like – coconut yogurt, almond yogurt, soy yogurt, etc. You can use low-fat yogurt though it tends to be tangier and less creamy.
Milk: You can use any milk – I usually use either coconut milk or oat milk. Feel free to use low-fat milk if preferred; it won't be quite as creamy.
Optional add-ins and toppings:
Sweetener: If you use a ripe and sweet mango (like I did), I don't find it necessary to sweeten the drink as I like the tangy, mildly sweet flavor. However, if you want to add a little extra sweetness, you could add some maple or agave syrup, honey (not vegan), or even a sugar-free syrup.
Rosewater: This is another popular addition to this drink. I use a little homemade rose extract.
Cinnamon: Instead of cardamom (or along with it), you can use a little cinnamon powder. Cinnamon and mango taste delicious together, PLUS it's known for several health benefits too.
Optional Toppings: I'm not sure how traditional it is to top mango lassi. However, I enjoy mine as a breakfast smoothie, which means it always has some delicious extra topping to spoon into. I used a sprinkle of granola, homemade coconut chips, more mango, and a few mint leaves this time around. Instead of the granola, you could sprinkle with some ground pistachios.
Use a little citrus: For even more of a boost to the freshness of this Indian mango drink, you could add a squeeze of lemon or lime to the glass just before serving!
Using cardamom: I love the flavor of cardamom, but it's very strong, especially if you aren't used to it. I recommend adding just a pinch, to begin with, and increase to personal taste. You can also omit it if preferred.
Using tinned mango pulp: I know I'm all for advocating the use of fresh in-season products. However, when it comes to mango lassi, tinned Alphonso or Kesar mango pulp from an Indian store is a great option for the traditional flavor and deliciousness. Even better, you don't even have to blend it, and you get to avoid 'chalkiness' that can sometimes be a problem when using mango that's even slightly not ripe. Just make sure not to use any mango pulp, as the flavor will vary massively.
It's important to use the best mango you can: If you think I'm being a bit OTT about exactly which mango to buy – you'll soon realize why when making mango lassi with sub-parr mango. The fruit all but disappears into the drink, and you are left with an overwhelming yogurt flavor, wondering where all the mango disappeared to.