Mango Lassi Recipe

Mango pulp: The sweet and juicy base of the lassi, providing its signature flavor.

Yogurt: Adds creaminess and a slight tang, balancing the sweetness of the mango.

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

Sugar: Enhances the natural sweetness of the mango, adjustable to taste.

Cardamom powder: Optional, but adds a fragrant and exotic touch to the lassi.

To achieve a smoother texture in your mango lassi, make sure to use cold ingredients. Chilling the mango pulp, yogurt, and milk beforehand will not only enhance the flavor but also give your lassi a refreshing, creamy consistency.

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

• fresh or canned mango pulp - Substitute with apricot pulp: Apricot pulp offers a slightly tangy flavor that complements the creamy elements of the lassi.

• plain yogurt - Substitute with Greek yogurt: Greek yogurt is thicker and creamier, which can enhance the texture of the lassi.

• plain yogurt - Substitute with coconut yogurt: Coconut yogurt is a dairy-free option that adds a subtle coconut flavor to the lassi.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that maintains the creamy consistency of the lassi.

• milk - Substitute with coconut milk: Coconut milk adds a rich, tropical flavor that pairs well with the fruit pulp.

• sugar - Substitute with honey: Honey provides a natural sweetness and a slight floral note to the lassi.

• sugar - Substitute with agave syrup: Agave syrup is a lower-glycemic sweetener that blends well into the lassi.

• cardamom powder - Substitute with cinnamon powder: Cinnamon powder offers a warm, sweet spice that complements the other flavors.

• cardamom powder - Substitute with nutmeg powder: Nutmeg powder adds a slightly nutty and sweet flavor, enhancing the overall taste of the lassi.

• To keep your mango lassi fresh, store it in an airtight container or a mason jar with a tight-fitting lid. This helps to preserve the flavors and prevent any unwanted odors from seeping in.

• Refrigerate the lassi immediately after preparation. It can be stored in the fridge for up to 2-3 days. Make sure to give it a good stir before serving, as some separation may occur.

• If you want to enjoy your mango lassi over a longer period, consider freezing it. Pour the lassi into ice cube trays and freeze until solid. Once frozen, transfer the cubes to a freezer-safe bag or container. This method allows you to thaw only the amount you need.

• For a quick and refreshing treat, blend the frozen lassi cubes with a little extra milk or yogurt until smooth. This creates a slushy version of the lassi, perfect for hot days.

• When thawing frozen mango lassi, place it in the refrigerator overnight or let it sit at room temperature for a few hours. Avoid using a microwave to thaw, as it can alter the texture and flavor.

• If you notice any changes in the smell, taste, or appearance of your lassi, it's best to discard it. Freshness is key to enjoying the vibrant flavors of this delightful drink.

• pour the mango lassi into a microwave-safe container, leaving some space at the top to prevent overflow.

• cover the container with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.

• heat on medium power for 30-second intervals, stirring gently between each interval to ensure even heating.

• once warmed to your desired temperature, give it a final stir and serve immediately.

• alternatively, pour the mango lassi into a small saucepan.

• heat over low to medium heat, stirring constantly to prevent curdling and ensure even warming.

• once the lassi is warmed through, remove from heat and pour into glasses to serve.

• for a more controlled reheating, use a double boiler method.

• fill the bottom pot with water and bring to a gentle simmer.

• place the mango lassi in a heatproof bowl over the simmering water, ensuring the bowl does not touch the water.

• stir continuously until the lassi is warmed to your liking, then serve immediately.

• Blender: Used to combine and blend the mango pulp, yogurt, milk, sugar, and cardamom powder until smooth and creamy.

• Measuring cups: Essential for accurately measuring the mango pulp, yogurt, and milk.

• Measuring spoons: Used to measure the sugar and cardamom powder precisely.

• Spatula: Handy for scraping down the sides of the blender to ensure all ingredients are well mixed.

• Glasses: Used to pour and serve the chilled mango lassi.

• Refrigerator: Keeps the lassi chilled until ready to serve.

Use canned mango pulp: Opt for canned mango pulp instead of fresh to save time on peeling and cutting.

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

Batch preparation: Make a larger batch and store in the fridge for quick servings throughout the week.

Quick chill: Use cold milk and yogurt to reduce chilling time before serving.

Skip cardamom: If you're in a hurry, skip the optional cardamom powder without compromising much on flavor.