A Taste of India with Each Drink
When the sun of summer time comes to India, there is one beverage that rises above the rest – the creamy, fantasy Mango Lassi. This yogurty, cold mango frappé started life in the kitchens of Punjabi homes before spreading to global cafes, with each glass full of tropical ecstasy and Indian culture.
From unwinding at home to entertaining guests, mango lassi is your ticket to refreshment with a desi flair.
Origin of Mango Lassi: From Punjab to the World
Lassi has been a part of Indian tradition since centuries, its roots back to ancient Ayurvedic culture when fermented yogurt drinks were consumed as medicine for digestion and cooling the body. The classical savory and spiced form welcomed mangoes added at times of harvest to produce a sweeter, fruitier version: Mango Lassi.
Later Indian restaurants abroad brought this refreshing drink as an accompaniment to hot curries. The richness and slight sweetness balanced the acidity of yogurt and stole hearts from New York to London, becoming a summer hit across cultures.
Making Mango Lassi at Home:
Prep Time: 10 mins | Total Time: 10 mins | Serves: 2
Ingredients for Mango Lassi:
- 1 ripe large mango (or 1 cup mango pulp or frozen pieces)
- 1 cup plain yogurt (Greek yogurt for thick consistency)
- ½ cup cold water or milk (adjust according to taste)
- 1–2 tbsp sugar (or honey/maple syrup to taste)
- ¼ tsp cardamom powder (optional but for flavor)
- Ice cubes (optional)
- Garnish: Mint leaves, crushed pistachios, or saffron strands (optional)
Instructions:
- Prep the mango: Peel and chop the mango, discarding the seed.
- Blend: Blend mango, yogurt, milk (or water), sugar, and cardamom in a blender.
- Add ice: Add a couple of cubes if you want it extra cold.
- Blend until smooth: Make sure it’s creamy, not runny.
- Serve: Pour into glasses. Garnish with saffron or mint. Serve chilled.
Nutrition Breakdown (Per Serving)
Benefits: High in probiotics, vitamin C, and antioxidants. Great for gut health and immunity.
Storage and Shelf Life
- Refrigerator: Up to 24 hours in an airtight container.
- Room Temperature: Not recommended (contains dairy).
- Freezing: Do not freeze; it may curdle or separate on thawing.
Tips for the Ideal Mango Lassi
- Alphonso, Kesar, or Ataulfo mangoes to use for natural sweetness.
- Coconut yogurt or almond yogurt to use for vegan mango lassi.
- Skip sugar if your mangoes are too ripe or use dates/honey for natural sweetness.
- Rose water or crushed pistachios to add with a luxurious feel.
- Frozen mango to add and skip ice for a thick mango smoothie bowl.
FAQs about Mango Lassi:
- Can mango lassi be made with canned pulp?
Yes! Canned Alphonso pulp is a great hack. Skip the added sugar since it’s usually pre-sweetened.
- Can I use frozen mango chunks?
Yes. Use straight up for a colder, thicker lassi—almost like a smoothie.
- Is it healthy to have mango lassi daily?
In moderation, yes. It’s packed with nutrients but contains natural sugars as well.
- Can I make it ahead?
Yes, but use within 24 hours. Refrigerate and stir well before serving.
- Can I make it without milk?
Yes. Use extra yogurt or water for a thicker texture.
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