Mango Lassi is a creamy, Indian-style mango smoothie. It has mango pulp, curd, sugar, cardamom, and saffron making it a perfect drink for summer. Be sure to watch the video!
Who doesn’t love mangoes? The summertime is the perfect season to indulge in the goodness of mango recipes .
Indian mango lassi is one of the quickest ways to enjoy the sweet, ripe mangoes available during the season.
What is Lassi?
Lassi is an Indian-style smoothie with fresh curd, sugar, and cardamom. Unlike my mango smoothie recipe, the lassi is a curd-based drink, not milk. Hence, it is considered good for your gut because of the probiotic bacteria in the curd.
Traditionally, lassi originates in Punjab , prepared without an electric blender by churning the curd manually until the cream floats to the top.
Each serving of the lassi is then topped with a generous bit of this milk cream (malai), crushed dry fruits, and saffron.
In the Indian subcontinent, lassi is known as ‘sweet lassi’ or meethi lassi. The salty version of lassi is known as ‘namkeen lassi’ or buttermilk (chaas) .
Reasons to LOVE Mango Lassi
- packed with dietary fiber, Vitamin D, and probiotic bacteria.
- excellent low-calorie, gluten-free summer drink
- keeps you full and energetic for hours.
- gut-friendly mango drink.
Ingredients Required
Type Of Mango: Mangoes come in several different varieties, as anyone living in the tropics would know – ripe mangoes with a sweet taste are best for making mango lassi, mango shake , or mango ice cream .
TIP: The aroma of mango should be full-bodied and sweet. This is always a sign of a good-tasting mango. Needless to say, the skin must be smooth in shades of yellow and with minimum blemishes. You can also use canned or frozen mango pulp for this lassi recipe.
Curd: Make the lassi using thick, creamy, plain curd . Some lassi recipes use milk and curd to reduce the curd’s thickness and tanginess. If you want a traditional Indian lassi, only curd (preferably made from full-fat milk).
Sweetener: To sweeten the mango lassi, one can use granulated white sugar, honey, vanilla ice cream, or mango ice cream. At times, the natural sweetness of the mango and curd is sufficient. Hence, always taste lassi before adding any sweetener or sugar.
Vegan Mango Lassi : Replace curd with almond milk or vegan coconut yoghurt as I did for my tropical mango milkshake .
For a creamy texture, freeze the mango pulp for a few hours before making the smoothie. The frozen mango pulp and the chilled almond milk will yield a delicious vegan lassi.
Watch Lassi Video
Storing Suggestion
Mango Lassi can be easily stored in the fridge for 3 – 4 days. There is no change in the taste or texture of the lassi.
You can freeze lassi for 2 – 3 months. Transfer lassi to a freezer-friendly zip lock bag and store it in the freezer. It needs to be consumed immediately at room temperature as the curd might turn sour.
More Indian Drink Recipes
- Thandai
- Aam Panna
- Hibiscus Tea
- Sattu Sharbat
- Sugarcane Juice
- Turmeric Lemonade
- Masala Chaas (Buttermilk)
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 1 Cup sweet mango pulp (fresh or canned)
- ▢ 1 Cup plain yogurt (curd), chilled
- ▢ ¼ Cup milk, chilled
- ▢ granulated white sugar, to taste
- ▢ 1 teaspoon green cardamom powder (elaichi powder)
- ▢ ¼ teaspoon saffron (kesar)
- ▢ 5 – 6 ice-cubes
Instructions
- Soak saffron in a tablespoon of milk for 3 – 5 minutes
- Combine mango pulp, yogurt, milk, sugar, cardamom powder and saffron in a blender.
- Blend until smooth. Taste and add more sugar if required. Add ice cubes and blend for a second.
- Serve mango lassi chilled.
Recipe Notes:
- Canned mangoes usually come with sugar syrup, in that case, do not add additional sweeteners to the mix without prior tasting.
- Don’t use sour curd; it will ruin the balance of flavors in Lassi.
- Adding milk is optional.
- You can add approximately ¼ cup of condensed milk while blending, to make lassi even more thick and delicious
- If you want to add to the indulgence, serve with a spoonful of thick cream on top or a scoop of vanilla ice cream.
- A drizzle of rose water or rose essence adds a burst of freshness, do try it out
Nutrition
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Mango Lassi Recipe
Equipment
- Blender
Ingredients
- 1 Cup sweet mango pulp (fresh or canned)
- 1 Cup plain yogurt (curd), chilled
- ¼ Cup milk, chilled
- granulated white sugar, to taste
- 1 teaspoon green cardamom powder (elaichi powder)
- ¼ teaspoon saffron (kesar)
- 5 - 6 ice-cubes
Instructions
- Soak saffron in a tablespoon of milk for 3 - 5 minutes
- Combine mango pulp, yogurt, milk, sugar, cardamom powder and saffron in a blender.
- Blend until smooth. Taste and add more sugar if required. Add ice cubes and blend for a second.
- Serve mango lassi chilled.
Video
Notes
- Canned mangoes usually come with sugar syrup, in that case, do not add additional sweeteners to the mix without prior tasting.
- Don’t use sour curd; it will ruin the balance of flavors in Lassi.
- Adding milk is optional.
- You can add approximately ¼ cup of condensed milk while blending, to make lassi even more thick and delicious
- If you want to add to the indulgence, serve with a spoonful of thick cream on top or a scoop of vanilla ice cream.
- A drizzle of rose water or rose essence adds a burst of freshness, do try it out
Nutrition
This is a tropical-style mango shake recipe with the flavour of coconut. This will be your favourite milkshake recipe if you are a mango lover.
In India, from the era of the ’90s, mango shake is a widely popular summer milkshake. It is made for breakfast in almost every household during the mango season.
There is something so comforting about the thick, creamy, luscious, sweet mango milkshake. Even today, as an adult, it is one of my favourite milkshake flavours.
And the best part is you need only – 4 ingredients (mango pulp, milk, sugar, ice cubes) to make a perfect mango shake at home.
I am sharing with you a tropical-style mango milkshake with the flavour of coconut. Trust me, the combination of sweet mango and coconut is a match made in heaven.
Ingredients Required
Mango Pulp: Try to use ripe and sweet mango pulp. I love the flavour and aroma of Alphonso or Kesar Mango in a milkshake. You can use the canned or frozen pulp as well.
Milk: In India, regular dairy milk is used to make mango shakes. In this tropical-style mango shake recipe, I have used coconut milk. You can also use almond, soy, oats, or cashew milk.
Sugar : Coconut Sugar or granulated white sugar is a great addition to the mango milkshake. Make sure to adjust the sugar quantity as per the mango sweetness.
Secret Ingredient: Frozen Mango Pulp is my secret ingredient in this milkshake recipe. It is so much better than using plain ice cubes. Freeze mango puree in an ice tray or a ziplock bag. Add it directly to the blender while making a milkshake.
How To Make
Making mango shake is a stupidly easy two-step process.
Step 1: Collect all the required ingredients and a blender in one place. If you like a chilled milkshake, cold or straight-out-of-the-fridge ingredients are fine. Else, leave them at room temperature for a few minutes.
Step 2: Throw all the ingredients into the blender. Pulse and a delicious mango milkshake is ready. Adjust the consistency by adding more milk or ice cubes if the milkshake seems too thick.
More Mango Recipes
- Mango Lassi
- Mango Mojito
- Mango Iced Tea
- Spicy Mango Dip
- Mango Shrikhand
- Mango Chia Pudding
- Mango Oats Smoothie
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 1 Cup sweet mango pulp
- ▢ 2 ¼ Cup coconut milk
- ▢ 2 tablespoon coconut sugar or white sugar
- ▢ ¼ Cup frozen mango pulp (3 – 4 ice cubes)
Ingredients For Garnish:
- ▢ ½ Cup vegan cream or ice cream
- ▢ ½ teaspoon desiccated coconut
- ▢ ½ teaspoon almond flakes
- ▢ 1 teaspoon mango puree
Instructions
- Combine all the ingredients in a smoothie blender.
- Blend to a milkshake to a smooth consistency.
- Garnish with vegan cream, dessicated coconut, almond flakes, and mango puree.
- Serve Tropical Mango Shake immediately.
Recipe Notes:
- You can make this mango shake with any type of vegan or dairy milk.
- Adding frozen mango pulp makes mango shake tastier and gives it a slush-like consistency. You can use plain ice cubes as well.
- Garnishing milkshake is totally optional. It does not change the taste of the milkshake.
- Store the leftover milkshake in a mason jar with the lid in the refrigerator for 1 – 2 days. Stir before drinking.
Nutrition
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